Boeuf Bourguignonne (Beef Burgundy)

1. 1

   Cut sirloin into 1-inch cubes.

2. 2

   Bring to room temperature. Melt butter in skillet and brown meat on all sides.

3. 3

   Add the rest of ingredients and bring to boil.

4. 4

   Reduce heat and simmer for one hour, covered.

5. 5

   For the last 15 minutes, uncover and stir several times.

6. 6

   If juice is too thin, increase heat so that excess moisture will evaporate.

7. 7

   Remove bay leaf.

8. 8

   Spoon over noodles or rice. Very good with wild rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.