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Beef Burgundy (Boeuf Bourguignon)

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(Recipe ID: 735)

Serves 6

Preparation time: 3 hours; Cook time: 2 1/2 hours

Source: Chef Joseph Lowery

Not quite as elaborate as the famous recipe by Julia Child, but still a very good recipe.


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  • 2 pounds Stew Meat, cut into one inch pieces
  • 6 strips Bacon, diced
  • 2 Tablespoons Extra Virgin Olive Oil *
  • 1 Yellow Onion, chopped
  • Salt and Pepper *
  • 1/4 cup Flour
  • 3 cups Red Wine
  • 3 10.5 ounce cans Beef Stock
  • 3 Tablespoons Tomato Paste
  • 1 teaspoon Thyme *
  • 3 Bay Leaves *
  • 2 cloves Garlic, minced and mashed
  • 1/2 pound Mushrooms, quartered
  • 1/4 cup Parsley, finely chopped


  1. Fry bacon in olive oil in a large stew pot.  When it is browned, remove bacon but leave oil and drippings.
  2. Toss beef cubes with salt and pepper and then brown in the hot oil.
  3. When meat has browned, add onion and cook just a little.  Add the flour and continually stir until it is a light brown.
  4. Add red wine, stock, tomato paste and the rest of the herbs and seasonings
  5. Stir well to blend and increase heat to simmer and cook at least two hours until meat is tender.
  6. Add mushrooms and cooked bacon pieces and cook another fifteen minutes before serving.  Serve with rice, potatoes or pasta and a nice crusty bread.

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