Liturgical Year : Recipes : Beef Bourguignon

Catholic Recipe: Beef Bourguignon

INGREDIENTS

4 Tablespoons butter or margarine
3 pounds round steak, cut in 3/4-inch cubes
1 garlic clove, crushed
3 onions, sliced
4 Tablespoons flour
2 cups Burgundy wine
1 cup water
2 teaspoons salt
1/2 teaspoon Ac'cent*
1/2 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon oregano
1/2 cup strong black coffee

Details

Serves: 6

Yield: 3 pound round steak

Prep Time: 2 hours

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 11+

Origin: France

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Food Categories (2)

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Feasts (3)

Also Called: boeuf bourguignon

"Bourguignon" is the French term for "as prepared in Burgundy," which is one of France's most famous regions for food. The meat (usually beef, as in boeuf bourguignonne) is braised in red wine and usually garnished with small mushrooms and white onions. This recipe also adds coffee with the red wine.

DIRECTIONS

Melt butter or margarine in deep frying pan or chicken fryer; add cubed round steak; brown on all sides. Add garlic and onions; cook until onions are soft but not brown. Remove meat and onions from pan. Blend flour with butter remaining in pan. Add wine, water, seasonings, and coffee. Stir until slightly thickened. Return meat and onions to pan. Cover; bring to boil; simmer 1-1/2 hours or until meat is tender. Makes 6 servings.