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.
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.
Time Saving Tip
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