Boeuf Bourguigon
Ingredients| 4 lbs beef chuck* 1/4 cup buttter or margarine 6 carrots, cut in 1/2-in slices 2 onions, chopped 2 can beef broth, 13 1/2 oz each 2 cup dry red wine 1 can (6-ounces) tomato paste 1 teaspoons fines herbes 1 salt & pepper to taste 1/2 lb fresh mushrooms, quarterd 18 sm white onions, peeled 1/4 cup flour 1/4 cup butter or margarine ROBBIE S |
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*Cut into 1-1/2 inch cubes Brown beef cubes on all sides in 1/4 cup
hot butter or margarine in large skillet, or slow-cooker if it has a
browning unit. Pour beef and drippings into slow-cooker. Add carrots,
chopped onions, chopped garlic, beef broth, wine, tomato paste, fines
herbes, salt and pepper, mushrooms, and white onions. Cover pot and
set at Low. Cook for 10 hours. Remove lid and skim excess fat from
surface. Turn heat setting to High. Cover and let bubble. In a bowl,
mix flour and 1/4 cup butter until creamy. Add to stew and sir until
it is well blended and the stew thickens.
Season to taste with salt and pepper. Serve hot with boiled
potatoes. YIELD: Serves 8 Source: The Crockery Pot Cookbook POSTED
BY: DEE PENROD
08/20/92 2:09 AM
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 08/19 3:25 PM TO:
DOTTIE HANSSEN (PBTN79A) FROM: ROBBIE SHELTON (XXXJ77A) SUBJECT:
R-MM CROCKPOT/DOT #38 Submitted By [email protected] (RON
FLANNERY) On TUE, 7 MAR 1995 224018 GMT
Servings:
8
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