Boeuf Bourguignon(From The Cordon Bleu Cooking School, Paris) Recipe

Name: Boeuf Bourguignon(From The Cordon Bleu Cooking School, Paris)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. top round beef; 2 doz. small white onions or 2 cans; 12 small white mushrooms or 1 can; 2 Tbsp. potato flour or cornstarch; 1 tsp. meat glaze (Wilson's B-V); 1/2 Tbsp. tomato paste or 3 Tbsp. tomato puree; 1/3 c. beef stock (I use bouillon, undiluted); 1/2 c. Port; 1/4 c. dry sherry; 1/4 c. Burgundy; bay leaf; salt and pepper; chopped chives; 4 Tbsp. butter; 3 Tbsp. brandy

Servings: persons

2 lb. top round beef
2 doz. small white onions or 2 cans
12 small white mushrooms or 1 can
2 Tbsp. potato flour or cornstarch
1 tsp. meat glaze (Wilson's B-V)
1/2 Tbsp. tomato paste or 3 Tbsp. tomato puree
1/3 c. beef stock (I use bouillon, undiluted)
1/2 c. Port
1/4 c. dry sherry
1/4 c. Burgundy
bay leaf
salt and pepper
chopped chives
4 Tbsp. butter
3 Tbsp. brandy

1
Cut beef into cubes and brown quickly in hot butter.
2
Remove from skillet into casserole.
3
Heat brandy in a little saucepan until you can light the fumes and pour over meat.
4
Brown onions and mushrooms in skillet and remove into casserole.
5
Pour the wines into skillet; add stock, meat glaze, tomato paste and thicken with cornstarch or potato flour.
6
Pour over the meat, mushrooms and onions (having seasoned with salt and pepper) and simmer until tender (about an hour at 300u00b0 should do it). Sprinkle with chopped chives.
7
Good served with noodles, dressed with buttered crumbs.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb. top round beef, 2 doz. small white onions or 2 cans, 12 small white mushrooms or 1 can, 2 Tbsp. potato flour or cornstarch, and more.

Yes, Boeuf Bourguignon(From The Cordon Bleu Cooking School, Paris) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf Bourguignon(From The Cordon Bleu Cooking School, Paris)

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