Submitted by: Judith from Hackensack, New Jersey
Featured in this Recipe
In a heavy pot:
Melt butter; add beef and brown
Pour Sherry over the beef; remove meat from pan with slotted spoon.
Add mushrooms; cook/stir for a min.; Blend in flour, catsup, gravy sauce, and water (or beef broth)
Cook and whisk till gravy comes together and begins to boil
Return meat to pan; Add 1 cup of Red wine, bay leaf, fines herbes, S&P to taste
Simmer (covered) for 2-2 1/2 hours until meat is tender. Add more Red wine as you cook
Add onions to pot before ready to allow to cook and absorb flavors.
You can always add more Red wine
More About This Recipe
This is a great stew. I pour the stew over large noodles. Crusty French bread is a must with it. Photo by Rita Goeckeritz
If you enjoyed this recipe, check out more French recipes here.
This sounds like the Beef Bourguignon my Daddy and I used to make. Only we put ours in crock pot.