Posted On 06 Feb 2011
This is beef burgandy the easy way. It is excellent nutrition for the lazy (like me)!
1 1/2 pounds of lean, bite size chunks of stew meat from grassfed beef, bison, or beefalo
1 can (or envelope) onion soup
1 can tomato soup
1 can beef bouillion (broth)
1 cup burgandy win
8 ounces of mushrooms [from two small cans, drained]
Simply mix all the ingredients together in a casserole dish and bake in a preheated 300 degree F oven for 3 hours. Use a slotted spoon to remove the beef and mushrooms for consumption.
This recipe serves 2. If you only want to serve 1, simply reduce the quantity of meat and mushrooms in half.
An added benefit of this recipe is that your home will smell wonderful for a while!
If you want to serve classic beef burgandy (boeuf bourguignon), see Julia Child’s recipe in THE ART OF FRENCH COOKING, volume 1.
I suggest serving it with a cup or two of raw, organic baby spinach on the side for a wholesome meal.