Recipes For 2004

Boeuf Bourgignone

1/4 lb bacon diced
1 tsp olive oil
1/2 cup flour
1 tsp salt
1 tsp pepper
2 lbs. stew beef, cut in small cubes
1/2 cup sliced onion
3 cups beef stock
1-1/2 cups burgundy wine
1 tbsp tomato paste
1 clove of garlic, chopped
1 tbsp thyme ( or herbs de Provence)
2 jars small whole onions
1 lbs fresh mushrooms quartered

Saute the bacon in the olive oil till crisp. Remove and drain. Mix the beef with the flour and salt and pepper. Brown in pan with the 1/2 cup onion. Remove when browned but not fully cooked. Pour the wine and the broth and the tomato paste into the pan and scrap bits from the bottom of the pan. Add the beef and herbs. Cover and bake at 325 for 3-4 hours or until the beef is very tender

When the beef is almost done, melt 4 tbsps butter in a pan and saute the onions and mushrooms until they are lightly browned.

Remove the beef from the oven and add the onions and mushrooms.

If the sauce is too thin, mix 3 tbsps soft butter and 3 tbsps flour in a bowl till it becomes a paste. Add some of the beef juices to the paste and whisk until thick. Bring the pan up to a simmer and whisk in the butter/flour mixture until it is thick.

Serve on noodles, mashed potatoes or with rice.