Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 2 lb. 3 oz. Stewing Beef cut into large cubes; 5 oz. Grapeseed Oil (or substitute another neutral oil); 1 each Bouquet Garni (fresh thyme, bay leaf, and parsley wrapped in a leek leaf with twine); 4 each Garlic Cloves, crushed with skins on; 1 ¾ oz. All-Purpose Flour; 2 quarts dry Burgundy Red Wine; 17 oz. Fond de Veau (or substitute 34 oz. reduced veal/beef stock reduced by half); 10 ½ oz Pearl Onions; 1 1/3 oz. Butter; 1 oz. Granulated Sugar; 10 ½ oz. Bacon, sliced crosswise; 8 ¾ oz. Button Mushrooms; Salt and White Pepper to taste

www.ludolefebvre.com

Beef Bourguignon

View full recipe on www.ludolefebvre.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ludolefebvre.com.

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Ingredients

2 lb. 3 oz. Stewing Beef cut into large cubes
5 oz. Grapeseed Oil (or substitute another neutral oil)
1 each Bouquet Garni (fresh thyme, bay leaf, and parsley wrapped in a leek leaf with twine)
4 each Garlic Cloves, crushed with skins on
1 ¾ oz. All-Purpose Flour
2 quarts dry Burgundy Red Wine
17 oz. Fond de Veau (or substitute 34 oz. reduced veal/beef stock reduced by half)
10 ½ oz Pearl Onions
1 1/3 oz. Butter
1 oz. Granulated Sugar
10 ½ oz. Bacon, sliced crosswise
8 ¾ oz. Button Mushrooms
Salt and White Pepper to taste