Best Boeuf Bourguignon Mom Recipes

BOEUF BOURGUIGNON, MOM

Steps:

• Cut beans into 1" diagonal pieces, cook and butter them. Brown mushrooms in 1/4 c butter. Brown onion and carrot in 1/2 c butter, remove from butter and save for meat. Dredge meat in flour, salt, pepper and thyme. Brown in remaining butter on all sides in several batches. Return all to pan, pour in brandy and flame. Put into casserole. Pour broth into skillet, scrape brown bits. Add meat with vegetables, wine and tomato paste. Mix well. Cover and bake at 325 degrees 3 hours. Remove meat from sauce, put through food mill, return to casserole, add tomato and mushrooms. Heat 10 more min.
• Can be made ahead. Refrigerate or freeze. Reheat in oven 1 hour at 325 degrees, then add tomatoes and mushrooms and cook 10-15 min more.

BOEUF BOURGUIGNON 2, MOM

Steps:

• Brown onions and carrots in 1/2 c butter then remove from pan. Dredge meat in mixture of flour, salt, pepper and thyme. Brown in remaining butter on all sides, don't crowd in skillet. Add butter if necessary. Turn into large roasting pan. Pour beef broth into skillet to loosen brown bits. Add vegetables, wine and tomato paste then pour over meat. Cover tightly and bake at 325 degrees 3 hours. Remove meat from sauce. Put sauce and vegetables in blender. Return meat and sauce to casserole, add tomatoes and mushrooms. Bake another 10 min. Serve over hot buttered noodles.
• Meat and sauce can be prepared ahead of time and refrigerated or frozen. Reheat at 325 degrees 45-60 min adding mushroom and tomatoes in last 10-15 min.