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Beef, Mushroom And Peas Bourguignon

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Beef Bourguignon is a recipe that can be prepared in nearly no time. Try this Beef Bourguignon recipe; I am sure you will have a huge fan following for this one!
  Lean beef stew meat 2 Pound
  Flour 1⁄2 Cup (8 tbs)
  Oil 1 Tablespoon
  Beef bouillon 1 Cup (16 tbs)
  Burgundy 2 Cup (32 tbs) (Divided)
  Pearl onions 1 Pound (Peeled)
  Carrots 4 , cut julienne style
  Parsley 1 Tablespoon, chopped
  Garlic 2 Clove (10 gm) (Pressed Or Chopped)
  Salt 1 1⁄2 Teaspoon
  Frozen peas 1 Cup (16 tbs)
  Button mushrooms 1 Cup (16 tbs)

Dredge stew meat in flour.
Conventionally brown in oil on surface unit.
Combine all ingredients except peas, mushrooms and 1/2 cup burgundy.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180°F for 2 hours, or until meat is tender.
Add peas and mushrooms during last half hour of cooking.
Combined 1/4 cup flour with enough water to make a paste.
Remove meat and vegetables from sauce.
Keep warm.
Stir flour paste into sauce.
Cook on high (9) for 6 minutes, or until boiling.
Stir in 1/2 cup burgundy; pour over meat and vegetables.

Recipe Summary

Side Dish

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Beef, Mushroom And Peas Bourguignon Recipe