UA Recipe Collection

Boef Bourguignonne


1 Servings
SourceMarcia A. Schmidt (1973)
Prep time30 minutes
Cooking time10 hours
Total time10 hours, 30 minutes


bacon strips
3 lb
beef rump or chuck (cut in 1 1/2-inch cubes)
carrot (large, peeled and sliced)
onion (medium, sliced)
3 T
1 cn
condensed beef broth (10 oz.)
1 1⁄2 c
red or Burgundy wine
1 t
tomato paste
2 clv
garlic (minced)
1⁄2 t
thyme (whole, up to 1 tsp.)
bay leaf (whole)
1⁄2 lb
white onions (peeled)
1 lb
mushrooms (fresh, sliced)


Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in crockpot or Dutch oven. Brown carrot and onion. Season with 11/2 teaspoons salt and 1/8 teaspoon pepper; stir in flour. Add broth; mix well and add to pot. Add cooked bacon, wine, tomato paste, garlic, bay leaf and onions. Cover and cook on low heat 8 to 10 hours in crockpot or 3 to 4 hours in Dutch oven (check periodically with Dutch oven). Sauté mushrooms in 2 tablespoons butter and add to pot about 1 hour before serving.

To make gravy: Turn crockpot to high or increase heat in Dutch oven. Cream 1/4 cup flour and 2 tablespoons butter. Roll in pea-size balls and drop into pot. Bring to boil and let thicken.