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Beef Bourguignon
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Excellent flavor

Virginia Butler


  • 2 tsp (10 ml) minced garlic
  • 2 tsp (10 ml) salt
  • 2 lbs (.9 kg). lean cubed beef
  • 3 tbsp (45 ml) flour
  • 1-1/2 cups (350 ml) chopped onions
  • 2 tbsp (30 ml) tomato paste
  • 3 tbsp (45 ml) chopped parsley
  • 1/2 tsp (2 ml) pepper
  • 1 cup (225 ml) red wine
  • 1 tbsp (15 ml) brandy
  • 1 lb (.5 kg). pearl onions
  • 1 lb (.5 kg). large mushrooms, quartered
  • 1/2 lb (.2 kg). carrots, cut in chunks
  • 6 medium sized potatoes, boiled and cubed
  • Preheat oven to 325 degrees (175 C.).
  • With flat side of knife crush garlic with salt to paste.
  • Place meat in heavy dutch oven; sprinkle with flour and toss to coat.
  • Add garlic paste, chopped onions, tomato paste and pepper; stir to combine.
  • Cover and stew for one hour.
  • In small saucepan combine wine, brandy; bring to a boil.
  • Add to dutch oven with pearl onions, mushrooms and carrots; stir.
  • Cover and continue cooking 1 hour. Uncover and cook 30 minutes more.
  • Just before serving stir in parsley.
  • Serve over boiled cubed potatoes.

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