Beef Bourguignon Recipe

If this was french class (where I got straight A's--35 years ago) it would be written as Boeuf Bourguignon or in english is just a basic beef vegetable stew. It's hard to try to spell out how it's pronounced but I'll try. Pronouonciation: Beef BORE-GEE-NON. The non part is said through the nose and is nasily. I just wish the french would learn to speak english.

This is made in a slow cooker. CROCKPOT BEEF BOURGUIGNON: 2 lbs. beef round steak, beef roast or stew meat cut into one inch pieces; 1 envelope onion soup mix; 1/2 cup red wiine; 1 can cream of mushroom soup; 1 (4 oz.) can whole mushrooms. Combine all ingredients in slow cooker, stir well. Cover and cook on low for 8-12 hours (or on high 5-6 hours). Serve this over cooked rice or noodles.

EASY BEEF BURGUNDY: (Now you know that bourguignon is actually the french word for burgundy or red wine.)
4 slices bacon; 1 1/2 lbs. top round beef or stew meat, cut into 1" cubes; 1 can golden mushroom soup; 1/4 cup red wine; 2 Tbsp. chopped parsley; pinch of black pepper; 12 small whole white onions; 2 cups sliced mushrooms. In large saucepan or electric skillet, cook bacon until crisp. Remove and crumble. Brown beef in bacon drippings. Pour off fat; add soup, wine, parsley and pepper. Cover, cook over low heat 1 1/2 hours. Add onions and mushrooms. Cover and cook 1 hour more until beef is tender. Serve over wide noodles. Garnish with bacon and parsley.

There you have it easily made and no excuses about not having anything for dinner.