Boeuf Bourguignon Recipe or Hearty Beef Stew Recipe with Potato Dumplings Recipe

The boeuf bourguignon recipe is a well known traditional French recipe. It originated as a peasant dish using cheap cuts of meat and cooking them for a longer period of time to make them more tender. A little red burgundy is added which also increases the tenderness of the meat while cooking.

The boeuf bourguignon recipe has remained in the French cuisine over the years but is now considered much more than a peasant dish. With the addition of many gourmet ingredients like various mushrooms, it has become a favorite to many connoisseurs.

BOEUF BOURGUIGNON RECIPE

• 1 Medium chopped onion


• 1 Cup cooking oil (use as needed)


• 6 Pounds cubed beef stew meat


• 6 Tablespoons flour


• 3 Cups Burgundy wine


• 3 Tablespoons tomato paste


• 1 Cup beef bouillon


• 2 Bay leaves


• 1 Teaspoon garlic powder


• ½ Teaspoon thyme


• ½ Teaspoon nutmeg


• ½ Teaspoon marjoram


• ½ Teaspoon black pepper


• ½ Cup butter


• 1 Pound fresh mushrooms


• 2 Cans (1 pound each) small onions (well drained)

Preheat oven to 325F degrees

In a heavy cast iron skillet, sauté chopped onion in a little oil until golden; remove from pan.

Brown meat a little at a time in skillet (add oil as needed).

When all meat is browned, return onions and meat to pan.

Sprinkle meat mixture with flour and slowly cook for 5 minutes stirring to prevent sticking.

Add wine, tomato paste, bouillon, bay leaves, garlic powder and all seasonings; stir to mix.

Pour mixture into a large casserole dish or roaster pan; cover and bake 3 hours.

After 2 ½ hours of cooking, sauté mushrooms in butter and add to meat; add small onions.

Stir mixture to blend and finish baking.

Remove bay leaves; serve with cooked rice or cooked noodles.

HEARTY BEEF STEW RECIPE

This delicious hearty beef stew recipe is a version of the bourguignon recipe and is probably from my German ancestors; the cabbage and potato dumplings recipe gives it away.

• 1 Pound beef stew meat in cubes


• Bacon grease (or other fat) for frying


• 1 Large finely chopped onion


• 2 Tablespoons flour


• 3 to 4 Cup beef broth


• 2 Stalks sliced celery


• 3 Large sliced carrots


• 1 Teaspoon salt


• 1/8 Teaspoon black pepper


• 2 Cloves minced garlic


• 1 Cup frozen peas


• 1 Cup frozen corn


• 2 Cups chopped cabbage

Brown meat in a small amount of fat in Dutch oven; add onion and garlic and cook until tender.

Sprinkle meat mixture with flour and cook a few more minutes while stirring.

Add beef broth, celery, carrots, salt and pepper.

Cover and cook on top of stove on low heat until meat is very tender, about 45 minutes to 1 hour stirring occasionally. (Add more broth if needed)

After meat is cooked drop dumplings into boiling stew. (Must keep enough broth in to boil.)

Potato dumplings recipe

• 1 Egg


• ¾ Cup bread crumbs


• 1 Tablespoon diced onion


• 1 Tablespoon flour


• ½ Teaspoon salt


• Dash hot pepper


• 2 Cups shredded potatoes


• Additional flour

Combine egg and bread crumbs; mix well to soften bread crumbs.

Add onion, 1 tablespoon flour, salt and pepper; mix well.

Stir in potatoes and form into small golf ball size balls; roll in additional flour.

Cook in stew until done.

BEEF STEW RECIPE

Aversion of the boeuf bourguignon recipe here in the United States incorporates many vegetables into the recipe.

• 2 Pounds boneless chuck steak


• 1/3 Cup flour


• 1 Teaspoon salt


• ¼ Teaspoon black pepper


• 1 Teaspoon dry mustard


• 1 Teaspoon paprika


• 1 Bay leaf


• ¼ Cup cooking oil


• 6 Potatoes peeled and cubed


• 8 Carrots peeled and cubed


• 6 Celery sticks cut into large chunks


• 2 Large onions peeled and cut into large chunks


• 1 Can beef broth


• 1 Can whole tomatoes


• ½ Cub red wine

Mix flour and spices together in a small bowl.

Cut beef into cubes; dredge meat in flour mixture and brown in hot oil in a large skillet.

Add beef broth, wine, bay leaf and 1 can of water; simmer for 1 hour or until meat is tender.

Add vegetables and tomatoes and cook another 30 minutes or until vegetables are tender.

Remove bay leaf before serving.

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