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Boeuf Bourguignon II

Boeuf Bourguignon II is a home-style recipe made with Chuck Roast Cut Into Large Cubes Flour, Butter, Olive Oil Salt And Pepper, Cognac, Bacon, and Garlic. Serves 12.

Ingredienti

• 5 lb
• 9 tbsp
• 6 tbsp
• 1/4 cup

+ 10 altri ingredienti — iscriviti gratis per vederli tutti.

Preparazione (anteprima)

1. 1

   Skillet over high heat in four tablespoons each of the butter and olive oil.

2. 2

   Sprinkle the meat with salt and pepper, pour the cognac over it and ignite.