Beef Bourguignonne

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This traditional French casserole dish lends itself admirably to the clay pot, particularly the small French "poulet form."


  • pounds round of beef, cut into I-inch cubes


Marinate the cubed beef overnight in ½ cup each brandy and red wine. When ready to cook, drain the beef and reserve the marinade.

Presoak a clay pot, top and bottom, in water for 15 minutes.

Combine the flour, 1 teaspoon salt, and the pepper in a paper bag, add the beef, and shake. Se