Boeuf Bourguignon (Beef Burgundy)

 Boeuf Bourguignon (Beef Burgundy)

Ingredients:

  • 5 medium onions
  • 2 tbsp bacon drippings
  • 2 lb lean beef
  • 1 1⁄2 tbsp flour
  • Marjoram and thyme
  • salt and pepper
  • 1⁄2cup beef bouillon
  • 1 cup dry red wine
  • 3⁄4lb fresh mushrooms

Instructions:

1. Peel and slice the onions, then fry them in bacon drippings over medium heat until brown, using a heavy skillet. Remove to a separate dish.

2. Cut the beef into 1-inch cubes and sauté in the same drippings, adding a little more fat if needed.

3. When browned on all sides, sprinkle flour over and add a generous pinch each of the other seasonings. Add 2 cups of bouillon and 1 cup of red wine.

4. Stir well for a minute, then simmer AS SLOWLY AS POSSIBLE for 3 1⁄4 hours. It should just barely bubble occasionally. Add more bouillon and wine in the same proportions if necessary to keep the beef barely covered.

5. Add onions and mushrooms to the beef. Stir well and cook slowly for3⁄4 to 1 hour longer. Add more wine and bouillon if needed.

6. The sauce should be thick and dark brown. Serve with crusty French bread, green salad, and a vegetable.

Bon appétit!

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