Boeuf Bourguignon
| Yield: | 12 Servings |
| Categories: | Beef, Stews |
| 5 | lb | Chuck roast, cut into large cubes |
| Flour | ||
| 9 | tb | Butter |
| 6 | tb | Olive oil |
| Salt and pepper | ||
| 1/4 | c | Cognac; warmed |
| 1/2 | lb | Bacon; diced |
| 3 | Cl Garlic; coarsely chopped | |
| 2 | Carrots; coarsely chopped | |
| 2 | Leeks; coarsely chopped | |
| 3 | c | Onions; coarsely chopped |
| Parsley; chopped | ||
| 1 | Bay leaf | |
| 1 | ts | Thyme |
| 1 | Bottle Burgundy | |
| Water | ||
| 36 | Small onions | |
| Sugar | ||
| 36 | Mushroom caps | |
| Juice of half a lemon |
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