• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Bitchy Beef Bourguignonne

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 Onion; coarsely chopped
  • 2 tb Chopped fresh parsley -or-
  • 1 tb Dried parsley flakes
  • 1 ts Crushed dried leaf thyme
  • 2 Bay leaves
  • 2 tb Coarsely ground black pepper
  • 2 tb Pickled green peppercorns;
  • -crushed
  • 2 tb Extra-virgin olive oil
  • 3 c Burgundy or other dry red
  • -wine
  • 3 lb Beef sirloin; cut in 1"
  • -cubes
  • 2 tb Lard
  • 1/4 c Unsalted butter
  • 1/4 c Dry brandy
  • 2 c Double-strength beef broth
  • 36 sm White boiling onions
  • 2 Cloves (large) garlic;
  • -minced
  • Salt to taste


Combine chopped onion, parsley, thyme, bay leaves, black pepper, green
peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to
blend well. Add beef, stir well & let stand at room temperature at least 2
hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy
saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until
browned, stirring as needed. Add brandy and flame carefully, stirring so it
ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat,
cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions.
Cut stem & root ends off each; cook in boiling water 10 minutes, then pop
onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet;
add onions & garlic. Cook until onions are golden brown, then add to stew &
simmer at least 30 minutes longer. Taste & add salt, more wine or other
seasonings as desired. Makes 6 to 8 servings.

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