Marilyn Martin's Recipe

Beef Bourgingnonne

Category: Recipes

Beef Bourgignonne (8 - 10 srvngs)

16 small white onions (about 1 lb.)
6 strips of lean diced bacon
1/4 c butter
4 lb. beef chuck cut in 1 1/2" cubes
1/4 c brandy
1 1/2 tsp salt 1/4 tsp pepper
2 c burgundy
2 cloves garlic
2 c. small whole mushrooms or quartered if larger
1 1/2 c water
1 -2 sprigs parsley
1 celery top (leaves)
1 carrot quartered
1 bay leaf
1 sprig fresh thyme
6 T flour
1/2 c cold water

In Dutch oven Brown onions and bacon with butter. Remove to dish. Brown meat on all sides. Pour brandy over and flame. Add salt and pepper, burgundy, garlic, mushrooms, 1 1/2 c water, onions and bacon. Put remaining veggies and spices in cheesecloth - tie with long string. Add to pot, cover with lid. Cook 1 1/2 hours or until meat is tender. Remove meat, onions and mushrooms. Strain liquid. Mix flour with 1/2 c cold water stir into strained liquid. Cook until thickened. Return meat to sauce. Serve over noodles.