BOUEF BOURGUIGONONNE

BOUEF BOURGUIGONONNE
BOUEF BOURGUIGONONNE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe By : Joan Armstrong

  • Serving Size : 1 Preparation Time :0:00

  • Categories : Meat

  • Amount Measure Ingredient -- Preparation Method

  • 2

    pounds cubed beef (chuck or round) -- 1" cubes

  • 3

    raw carrots -- more if desired

  • 1

    cup diced celery

  • 1

    clove garlic

  • 2

    cups canned tomatoes

  • 1

    cup tomato sauce

  • 3

    tablespoons quick cooking tapioca

  • 1

    tablespoon sugar

  • 1

    teaspoon salt -- (more to taste)

  • 1/2

    cup burgundy wine

  • 1

    cup sliced water chestnuts

  • 1

    can mushroom

Directions

Combine all ingredients except water chestnuts and mushrooms in large casserole. Cook covered in 250 oven, stirring occasionally, for 5 hours. Add last 2 ingredients during last hour of cooking. Serve with noodles - or small cooked potatoes may be added. May be frozen.

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