Beef bourguignon recipe

Beef Bourguignon recipe

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♼ Featured image is generic and does not represent the final look of a dish. 4.3148

Ingredients

5 medium onions, peeled, halved lengthwise and sliced

2 Tablespoons bacon drippings

2 pounds lean beef, cut into 1″ cubes

1-1/2 Tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon marjoram

1/2 teaspoon thyme

1 cup Chalet Suzanne® Beef Consomme

1 cup California burgundy

3/4 pound sliced fresh mushrooms

Cooked wild brown rice for accompaniment

Instructions:

Saute onions in heavy skillet in bacon drippings. Remove and set aside. Saute beef in drippings, adding a bit more if necessary. When browned well on all sides, sprinkle flour, majoram, thyme, salt, and pepper over beef. Then add Beef Consomme and burgundy, and blend together. Allow to simmer very, very slowly for about 3-1/4 hours. Allow to cook way down, for intense flavor. Later add more Consomme and wine, if desired. After cooking, return onions to skillet and add mushrooms. Stir well, and cook another 45 minutes or longer. The sauce will be thick and dark brown. Serve with a combination of wild and brown rice.

Makes: 6 to 8 servings