Beef Bourguignonne
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Beef Dish
2 lb lean beef (such as stew beef) cut in 1 ½ inch pieces
2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
1 can (6 oz) tomato paste
2 cups water
1 cup red wine
½ lb fresh mushrooms
Sprinkle beef with salt and pepper. Heat oil in large skillet and brown meat. Transfer to large greased casserole dish. Add onion, carrot and garlic to pan and cook about 5 minutes. Add onion mixture to beef; then add tomato paste, water, wine and mushrooms. Cover with foil and bake at 350 degrees for 2 ½ hours, or until meat is tender.
Notes: Beef Dish
Passover Topics
- Mechirat Chometz
- Gebrokts – Not Just a Half-Baked Idea
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
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- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
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Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
