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SEPTEMBER 22

Toronto Travel Guide

Beef Bourguignon (French Beef Stew)



Recipe:


  • 3 tblsp. Margarine
  • 1 Bay Leaf
  • 3 lbs. Beef Shoulder (cut in 6 sprigs Parsley cubes)
  • 1 top Celery Flour (seasoned with Salt)
  • 18 small White Onions and Pepper
  • 6 Carrots (peeled, cut in 1 inch slices)
  • 2 medium Onions (sliced)
  • 2 cups Red Wine
  • 3 tblsps. Margarine
  • 1 cup Beef Boullion Parsley (minced)
  • Bouquet Garni
Preparation:
  1. Heat margarine in heavy saucepan.
  2. Sprinkle beef with seasoned flour and brown well in saucepan.
  3. Add onions and cook till golden.
  4. Add wine, bouillon and the bouquet.
  5. Cover and simmer for 1 :15 hours or until meat is almost tender.
  6. Add onions and carrots.
  7. Cover and cook for 30 minutes longer.
  8. Serve over noodles or with mashed potatoes.
  9. Sprinkle with parsley.


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