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Bill Conord's Beef Bourguignon


Courtesy of Bill Conord, Megan's grandfather.


5 medium onions sliced

4 tablespoons olive oil

2 pounds of lean meat cut in 1 inch cubes

1 1/2 tablespoons of flour

1/4 teaspoon of marjoram

1/4 teaspoon of thyme

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 cup beef bouillon

2 cups dry red wine

1/2 pound fresh mushroom sliced

In heavy skillet, cook onions in oil until tender. Remove to another dish.

In same pan, sauté beef cubes until browned. Sprinkle with flour and seasonings.

Add bouillon and wine. Stir well and simmer slowly for one and a half to two hours. Add more bouillon and wine (1 part stock to 2 parts wine) as necessary to keep beef barely covered in sauce.

Return onions to stew and add the mushrooms and cook, stirring occasionally, for 30 minutes longer. Add more bouillon and wine if necessary. Sauce should be thick.

Bill used more marjoram, thyme, and wine. Megan Knott likes to add rosemary. Suit to your taste.

Serve with pasta.

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