Boeuf Bourguignon

Ingredients

• 2 lb top or bottom round of beef
• 2 tbsp flour
• 1½ tsp salt
• ½ tsp freshly ground black pepper
• 1 tbsp butter
• 1 clove garlic, minced
• 2 onions, chopped
• 1 carrot, chopped
• 2 tbsp brandy
• 1 bay leaf
• 3 sprig parsley
• ¼ tsp marjoram
• 2 cup dry red wine

Method

1. Trim the fat from the beef, cut the meat into 1 1/2-inch cubes. Lightly roll the meat in a mixture of the flour, salt and pepper.
2. Melt the butter in a skillet, brown the meat well. Transfer to a casserole. Brown the garlic, onions and carrot.
3. Warm the brandy in a ladle or copper pan, ignite and pour over the beef. When the flames subside, add the browned vegetables, bay leaf, parsley, marjoram and wine.
4. Cover and cook in a 350 degree oven for 2 1/2 hours. Discard the bay leaf and parsley. Correct the seasoning, skim off the fat and serve in the casserole.

Notes

Serves 6. Each serving 425 calories.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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