(Boeuf a la Bourguignonne)
1 lb. beef for stew or better
1 (16 oz.) can beef broth or
1 (16 oz.) can water
1 (16 oz.) can hearty Burgundy
1 medium onion
salt and pepper
herbs, if desired
Chop onion and brown lightly in beef fat or vegetable
oil. Remove onion. Saute beef, adding fat, if necessary. Add
beef broth, water, Burgundy, onions, salt, pepper and herbs.
Bring to a boil. Reduce heat and simmer for 2 or 3 hours,
covered, with air space. An iron "Dutch oven" or skillet is
ideal. Serve with white rice, almost any vegetable, corn bread
and a light dessert. It is very easy to make and usually
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