Close
Ingredients
| onions: 5 (sliced) |
| white mushrooms: 0.5 lb |
| multipurpose shortening: 2 tsp |
| beef stew meat: 2 lbs |
| salt: 1 tsp |
| dried marjoram: 1/2 tsp (crushed) |
| dried thyme (leaves): 1/2 tsp (crushed) |
| black pepper: 1/8 tsp |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| beef stock: 3/4 cup |
| burgundy wine: 1 1/2 cups |
Beef Bourguignonne II
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
- Brown meat in same skillet; add more shortening as necessary. remove from heat.
- Sprinkle seasonings over meat.
- Mix flour and beef stock; pour into skillet.
- Heat to boiling, stirring constantly.
- Boil 1 min.
- Stir in BUrgundy.
- Cover; simmer until meat is tender, 1 1/2 to 2 hr.
- The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.