Beef Bourguignon I


3 cups Burgundy wine
2 tablespoons Brandy
2 Onions, thinly sliced
2 Carrots, chopped
1 sprig Fresh parsley
1 Bay leaf
1 clove Garlic, crushed
10 Whole black peppercorns
1 teaspoon Salt
2 pounds Cubed beef chuck roast
4 tablespoons Olive oil, divided
1/4 pound Bacon, cubed
2 Onions, chopped
3 tablespoons All-purpose flour
1 tablespoon Tomato paste
2 cloves Garlic, crushed
1 (10.5 ounce) can Beef broth
Salt and pepper to taste
4 tablespoons Butter
1 pound Fresh mushrooms, sliced


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