boeuf bourguignon, mom
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This is Mom's original recipe that was a standard for party fare at our house. Since it is such a large recipe, and you can make it ahead of time and freeze it, make it as is, but freeze in smaller quantities for multiple meals for a smaller family!
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yield
16 serving(s)
method
Bake
Ingredients For boeuf bourguignon, mom
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4 conions, chopped
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2 ccarrots, sliced
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6 lbboneless lean beef, cubed
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1 cflour
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4 tspsalt
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1/2 tsppepper
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1/2 tspthyme
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1/4 cbrandy, warmed
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2 cbeef broth
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2 cburgandy wine
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1/4 ctomato paste
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1 ptcherry tomatoes
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1 1/2 cfresh mushrooms, sliced
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1/4 cbutter
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2 lbgreen beans
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1/2 cbutter
How To Make boeuf bourguignon, mom
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1Cut beans into 1" diagonal pieces, cook and butter them. Brown mushrooms in 1/4 c butter. Brown onion and carrot in 1/2 c butter, remove from butter and save for meat. Dredge meat in flour, salt, pepper and thyme. Brown in remaining butter on all sides in several batches. Return all to pan, pour in brandy and flame. Put into casserole. Pour broth into skillet, scrape brown bits. Add meat with vegetables, wine and tomato paste. Mix well. Cover and bake at 325 degrees 3 hours. Remove meat from sauce, put through food mill, return to casserole, add tomato and mushrooms. Heat 10 more min.
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2Can be made ahead. Refrigerate or freeze. Reheat in oven 1 hour at 325 degrees, then add tomatoes and mushrooms and cook 10-15 min more.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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