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Paul's Beef Bourguignon

chef.jackson's picture
Ingredients
  Chuck roast 3 Pound, cubed
  Oil 2 Tablespoon
  Canned cream of mushroom soup 21 1⁄2 Ounce (Golden, 2 Cans Of 10 3/4 Ounces Each)
  Dry onion soup mix 1 Ounce (1 Envelope)
  Cooking sherry 1 Cup (16 tbs)
Directions

MAKING
1) In a skillet, brown the meat in oil. Drain and put the cooked meat in a slow cooker.
2) Add all the remaining ingredients and cover the cooker.
3) Store in the fridge for 6 to 8 hours, or up to 14 hours, to marinate the meat.
4) Remove from the fridge, cover the cooker once again and cook over low heat for 8 to 10 hours.

SERVING
5) Serve hot over rice or cooked egg noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
12

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