Source: Farberware Cookbooks

Boeuf Bourguignon
You will love the sauce the meat is in!
Rating:
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 2 hours

 

 
3 pounds stew beef, cut into 2-inch cubes
1/2 cup flour
2 tablespoons Crisco® Vegetable Oil
12 small white onions, peeled
12 ounces fresh mushrooms, trimmed
3/4 cup Burgundy wine
3/4 cup beef broth
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper




In a sturdy plastic bag, combine beef and flour. Shake to coat well. In Farberware® Electric Skillet, heat oil with heat control set at 325 degrees. Brown beef cubes about 4 to 5 minutes. Add onions and mushrooms. Saute until onions are brown and mushrooms are dark. Add wine and broth. Bring to a boil, stirring well. Add bay leaf, salt and pepper. Cover. Turn heat control down until light goes out (simmer point). Simmer 1-1/2 to 2 hours, stirring occasionally until meat is tender and sauce is thick.