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Boeuf Bourguignon de Rothschild (M)
Source: "The French Kosher Cookbook," Grossman
Serves: 6, according to the book

2-1/2 lbs. nice lean beef cubed
Flour to dust
Salt and pepper, it should have a taste
5 tablespoons pareve oleo
1 large onion, chopped
2 cloves garlic, chopped fine
1 chopped carrot
3-1/2 cups dry red wine
1 tablespoon parsley, chopped
1 bay leaf
A good pinch thyme
1/2 lb. mushrooms, sliced
10 small onions

Dust very good [sic] the beef with the flour, salt and pepper. Melt 3 tablespoons oleo in a big casserole pot and then throw in the floured meat chunks and brown them a golden color on all sides. While you're browning, you can also throw in the chopped onions, garlic, and carrot and push them around a little. When everything is browned nice, pour off the extra fat - be careful you don't pour out your ingredients, too. Next you'll pour in the wine and add the parsley, bay leaf, and thyme. Put on the cover and cook in a 350°F oven for about 1-1/2 hours.

Before you get too comfortable in another room, you'll sauté first the mushrooms in 1 tablespoon oleo and when that's done, take out from the pan the mushrooms and put aside. Now in the same pan you'll melt the last tablespoon oleo and brown good the small onions whole. Put the onions with the mushrooms and, if your kitchen's not too ventilated, go watch television.

After the 1-1/2 hours in the oven, throw in the mushrooms and small onions in the casserole pot and cook covered for 30 minutes. When it's all done, you should have enough Boeuf for about 6 people who if they'll call this "stew" you have permission to throw this book at them.

Poster's Notes:
I didn't correct the English and did copy it exactly as printed in the book!

Posted by Judy Rin

Nutritional Info Per Serving: N/A