Boeuf Bourguignon

Boeuf Bourguignon


  • 6 medium onions, sliced thin
  • 3 Tbsp. bacon grease
  • 2 1/2 lbs. lean beef, cut into 1 inch cubes
  • 1 1/2 Tbsp. flour
  • Salt and pepper
  • pinch dried thyme
  • pinch dried marjoram
  • 1 cup beef broth or bouillon
  • 1 1/2 cup dry, red Burgundy
  • 1 lb. fresh mushrooms
  • 4 Tbsp. minced fresh parsley
  • 2 1/2 oz.s (5 Tbsp.) Brandy


Saute the onions in bacon grease until they are a dark, golden brown. Remove the onions from the skillet and reserve them. In the same fat (add more if needed), saute the beef cubes until they are brown on all sides. When brown, sprinkle the cubes with flour, salt and pepper. Add marjoram and thyme. Turn the meat some more to brown the flour, then turn everything into a Dutch oven with a lid. Pour broth and wine into the skillet and let it bubble; stir it up scraping up any meat bits from the bottom of the pan. Pour broth/wine over meat in Dutch oven and stir again. Cover and let cook very slowly over very low heat for 3 hours. Peek from time to time; add wine if the sauce is getting too thick. At the end of 3 hours, put in browned onions and mushrooms (cut into fairly thick slices.) Stir again and cook for another hour. Just before serving, stir in the brandy, cover quickly, and let sit for 5 minutes to blend.

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