BEEF BOURGUIGNONNE

Title: II Categories: Beef Yield: 4 servings 5 Medium onions sliced 1/2 lb Fresh mushrooms 2 ts Shortening 2 lb Stew meat 1 ts Salt 1/2 ts Crushed marjoram 1/2 ts Crushed thyme 1/8 ts Pepper 1 1/2 tb Flour 3/4 c Beef stock 1 1/2 c Red burgundy Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BEEF BOURGUIGNONNE Categories: Meats Yield: 4 servings 5 Medium onions sliced 2 ts Shortening 1 ts Salt 1/2 ts Crushed thyme 1 1/2 tb Flour 1 1/2 c Red burgundy 1/2 lb Fresh mushrooms 2 lb Stew meat 1/2 ts Crushed marjoram 1/8 ts Pepper 3/4 c Beef stock Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BEOUF BOURGUIGNON (RED WINE BEEF STEW) Categories: Main dish, Beef, Alcohol, Stews Yield: 5 servings 2 lb Beef rolled rump roast* 1/4 c All-purpose flour 2 tb Olive oil 2 tb Vegetable oil 1 Clove garlic 1 1/4 c Dry red wine 1 1/2 c Water 1/2 Small bay leaf 1 1/4 ts Salt 2 Sprigs parsley 3 Slices bacon,diced 18 Small white onions 3 tb Tomato paste 1/2 ts Dried thyme leaves 1/4 ts Ground pepper 2 tb Butter or margarine 18 Small mushroom caps Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours. Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover and bake until beef cubes are tender, about 40 minutes longer. Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top. *NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast. Submitted By MICHAEL ORCHEKOWSKI MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BOEUF BOURGUIGON+++FGGT98B Categories: Crockpot, French, Meats Yield: 8 servings 4 Lbs beef chuck* 1/4 c Buttter or margarine 6 Carrots;cut in 1/2-in slices 2 Onions, chopped 2 cn Beef broth; 13 1/2 oz each 2 c Dry red wine 1 cn (6-ounces) tomato paste 1 Teaspoons fines herbes Salt & pepper to taste 1/2 lb Fresh mushrooms, quarterd 18 Sm White onions, peeled 1/4 c Flour 1/4 c Butter or margarine MMMMM--------------------------ROBBIE S------------------------------- *Cut into 1-1/2 inch cubes Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit. Pour beef and drippings into slow-cooker. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, mushrooms, and white onions. Cover pot and set at Low. Cook for 10 hours. Remove lid and skim excess fat from surface. Turn heat setting to High. Cover and let bubble. In a bowl, mix flour and 1/4 cup butter until creamy. Add to stew and sir until it is well blended and the stew thickens. Season to taste with salt and pepper. Serve hot with boiled potatoes. YIELD: Serves 8 There are as many recipes for daube, or beef stew, as there are households :-) This version is flavored with mushrooms and orange.