|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Burgundy Beef |
|
Serves: 8 Print this Recipe4 bacon thick slices, cut into 1-inch pieces 4 tablespoons butter or margarine 4 tablespoons vegetable oil 2 cups onions chopped 3 pounds boneless beef chuck lean, cut into 1-inch cubes 1/2 cup flour 1 teaspoon salt 1/2 teaspoon black pepper freshly ground 2 cups carrots sliced 1/2 cup parsley minced fresh 1 teaspoon thyme dried, crushed 1 bay leaf 1 1/2 cups dry red wine 2 teaspoons beef bouillon instant 4 1/2 cups water 1 tablespoon tomato paste Freshly ground pepper to taste 1 pound white onions small, fresh or frozen 1/2 pound mushrooms fresh, stems sliced, caps whole Fry bacon in 6- or 8-quart Dutch oven over medium-low heat until crisp; remove, drain, and set aside. Add 1 tablespoon each butter or margarine and oil to bacon fat. Stir in chopped onions and brown evenly; remove with slotted spoon and set aside. Dredge beef cubes in a mixture of flour, salt, and 1/2 teaspoon pepper. Brown beef on all sides in hot fat, 1/2 pound at a time; add 2 tablespoons each butter or margarine and oil as needed to Dutch oven. As meat is browned remove and set aside. Sauté carrots, 1/4 cup parsley, and thyme in fat in Dutch oven, stirring frequently, for 5 minutes. Add browned onions, bay leaf, wine, beef bouillon, 4 cups water, tomato paste, pepper, and meat cubes with juice; bring to boil. Cover and bake in preheated 325° F oven for 1 1/2 hours. Add white onions and remaining 1/2 cup water; stir gently. Cover and bake for 1 hour longer or until meat is tender and onions cooked. Check once or twice during cooking; stir gently, and add more water if mixture seems too thick. Meanwhile, heat remaining 1 tablespoon butter or margarine and oil. Sauté mushrooms, stirring frequently. Stir mushrooms and reserved bacon into meat mixture; continue baking until heated through. Skim fat from sauce and discard. Spoon into a warmed serving dish and sprinkle with remaining 1/4 cup parsley. Burgundy Beef comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef Ragout With Artichokes Beerocks Broccoli-Cauliflower Soufflé Burgundy Beef Cheese-Topped Beef Pie Chicken Acapulco Chicken Casserole With Light Cream Sauce Chicken-Cilantro Enchiladas Chinese Chicken And Almonds Chinese Steak Chorizo Enchiladas Choucroute Garni (Sauerkraut / Meat) Clam And Shrimp Risotto Creamy Shrimp Salad Pie Eggs And Ham In Mornay Sauce Family-Size Pizza Pie French Bean Pot Cassoulet Greek Supper Pie Green Chili-Vegetable Enchiladas Ham And Cheese Crepes Hot Chicken Salad Pie Indian Tacos Irish Lamb Stew Italian Eggplant-Meat Lasagna Italian Sausage Pizza Italian Stew With Meatballs Jambalaya Jiggs' Corned Beef And Cabbage Layered Soufflé Pie Mexican Beef Dinner Oriental Vegetable Omelette Party Turkey Casserole Plymouth Succotash Stew Polenta Casserole Potted Chicken Poulard Basquaise Salmon And Asparagus Shortcake Salmon In Shells Salmon-Cheese Pie Shrimp Or Crab Crepes Spinach And Sausage Frittata Stir-Fry Asparagus Beef Stuffed Green Peppers Tuna Nests |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
