BEEF BOURGUIGNONNE FOR A CROWD
Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.
Provided by TishT
Categories Stew
Time 3h45m
Yield 50 serving(s)
Number Of Ingredients 19
Steps:
- Dry meat cubes well and coat with paprika.
- In a large, heavy pot, heat oil and brown meat.
- Mix together flour, marjoram or basil, thyme, and pepper and sprinkle over meat.
- Continue to brown for 10 minutes more.
- In another pot, cook onions, carrots, and celery in a little of the salt-free broth or water.
- Add vegetables to the meat with ginger root (if desired), garlic, bay leaves, wine, remaining water or broth, and soy sauce.
- Simmer for 2 1/2-3 hours or until beef is tender Fifteen minutes before stew is done, add sliced mushrooms (if desired) Cook noodles and drain.
- Serve a No.6 dipper of stew over 1 cup of noodles.
- Garnish with parsley.
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