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BURGUNDY BEEF (Boeuf a la Bourguignonne) 1 lb. beef for stew or better quality 1 (16 oz.) can beef broth or consomme 1 (16 oz.) can water 1 (16 oz.) can hearty Burgundy (Gallo) 1 medium onion salt and pepper herbs, if desired Chop onion and brown lightly in beef fat or vegetable oil. Remove onion. Saute beef, adding fat, if necessary. Add beef broth, water, Burgundy, onions, salt, pepper and herbs. Bring to a boil. Reduce heat and simmer for 2 or 3 hours, covered, with air space. An iron "Dutch oven" or skillet is ideal. Serve with white rice, almost any vegetable, corn bread and a light dessert. It is very easy to make and usually impresses people. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |