Beef Bourginonne

This is another one from the family treasury. I do not know if there is anything correct about this in a culinary sense, but it’s a classic, and it’s yummy.

3T olive oil

3# beef

seasoned flour

bouquet garni

18 small white onions

1/2 # sliced mushrooms

2c + red wine

2 m onions, sliced thin

2 cloves garlic, minced or pressed

1 c beef stock

5 carrots, peeled and sliced

3T butter

parsley for garnish

Dredge meat in seasoned flour, brown in oil. Add onions, garlic, and saute until golden. Add wine, boullion, and garni. Cover and simmer 1 1/2 hour. Add other vegetables and cook until tender, maybe an hour. (This is confusing, I think what the recipe means to say is the sliced onions go in with the garlic and the pearl onions go in with the carrots). Saute mushrooms in butter and add to stew. Thicken gravy as needed. Garnish with parsley. Serve with crusty bread or buttered egg noodles. Better the second day.

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