Boeuf Bourguignon

1. 1

   Cut up the onion and bacon into small pieces and saute in an iron skillet in the butter until golden brown.

2. 2

   Remove the onion and bacon with a slotted spoon and place it in a large soup pot. Brown the beef cubes in the fat left from the bacon and onion.

3. 3

   As the individual cubes become brown, transfer them to the soup pot. When all the beef cubes are in the pot, sprinkle them with the flour.

4. 4

   Deglaze the iron skillet with the bouillon and add it and the wine to the pot.

5. 5

   Bind up the bouquet garni with string and place it in the pot.

6. 6

   Bring the mixture to a boil and simmer for two to three hours.

7. 7

   Taste and correct the seasoning with salt and pepper if desired.

8. 8

   Cut up and add the mushrooms and cook for one-half hour more.

* Per serving · 4 servings · Values may vary.

No additional tips available.