Beef Bourguignonne
1/4 cup cooking oil
1/3 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
3 pounds boneless beef chuck, cut into 1-inch pieces
2 medium onions, chopped
1 clove garlic, minced
1/4 cup cognac or brandy
1 cup Burgundy
1 cup beef broth
2 bay leaves
8 small carrots, cut up
1/2 pound tiny onions
16 medium mushroom caps (2 ounces)
Snipped parsley
Hot, cooked noodles or boiled potatoes
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