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Jackie's
Beef Bourguignon Recipe

 
5 medium onions, sliced
1/2 lb. mushrooms, sliced
2 Tbsp. coconut oil, vegetable shortening or grapeseed oil
2 lb. round steak, chuck roast or arm roast cut into cubes or bite sized strips
1 tsp. salt
1/4 tsp. crushed marjoram
1/4 tsp. crushed thyme
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 cup beef bouillon (or 1 beef bouillon cube in 3/4 C water)
1 1/2 cups red burgundy
Loaf of French Bread

Cook and stir onions and mushrooms in hot vegetable shortening until onion is tender.  Drain on paper towels. 

Brown meat in same skillet; add more
shortening as necessary. Remove from heat. Sprinkle seasonings over meat.  Mix flour and bouillon; pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in Burgundy. 

Cover and simmer until meat
is tender, 1 1/2 to 2 hour. The liquid should always just cover the meat.  If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts wine. 

Gently stir in onions and mushrooms;
cook uncovered for 15 minutes or until heat through. Serve with French bread. 

4 servings

Recipe Contributed by: Jackie Willey in Dunwoody, Georgia

Source:
  Mother's old family recipe

Note from Dr. Patricia Whisnant:
  This is a great grass fed beef recipe.  The slices/cubes of beef used in this recipe contribute to the wine fully tenderizing.

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Time Saving Tip



"The Jaccard meat tenderizer will tenderize your beef, chicken, venison, pork, lamb and veal in seconds with no chemicals or added fat."
Dr. Patricia Whisnant
Grass Farmer and Veterinarian

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Gourmet beef bourguignon recipe for grass fed beef