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Beef Bourguignon

Join Abigail Dodds, author of (A) Typical Woman and Bread of Life, as we go behind the scenes to look at hospitality in her home. We discuss generosity, cultivating beauty, blessing those coming to our home, boundaries, and much more. Abigail shares the inspiration behind her latest book and a menu she has perfected for her family. You'll also hear what every home cook must have! We're so glad you're here!

Beef Bourguignon (By Abigail Dodds)

Ingredients: ½ pound bacon

2 pounds chuck roast, cubed

4 tablespoons flour

Salt and pepper

2 tablespoons butter

1 onion, chopped

Several carrots, sliced

2-4 cloves garlic, minced

2 cups red wine

1 cup beef broth

3 tablespoons tomato paste

Fresh thyme


1. Cook bacon in oven.

2. Dredge beef in 4 tablespoons flour (seasoned with salt and pepper).

3. Use several tablespoons of the bacon grease to sauté beef in large Dutch oven on stove until nicely browned.

4. Add 2 tablespoons butter, onion, carrots, and garlic. Cover for a few minutes and stir. Add 2 cups red wine, 1 cup beef broth and 3 tablespoons tomato paste. Stir till simmering. Add fresh thyme. Cover with lid and transfer to 250° oven for 2-4 hours.

Serve with: Grandma Johnnie’s Company Mashed Potatoes Grilled Sourdough Bread or No Fuss Focaccia Autumn Harvest Honeycrisp Apple and Feta Salad (Can substitute pears for apples and pecans for almonds.) Cranberry Bundt Cake

Beef Bourguignon
Download PDF • 93KB
Grandma Johnnie’s Company Potatoes
Download PDF • 90KB

Favorite salad to serve with this menu: (Can substitute pears for apples and pecans for almonds.)

Autumn Harvest Honeycrisp Apple and Feta Salad. - Half Baked Harvest

No Fuss Focaccia
Download PDF • 98KB

Favorite dessert to serve with this menu:

Cranberry Bundt Cake Recipe (VIDEO) -

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