mc calls magazine?

Question

anyone out there have the recipe for Beef Burgunion from McCalls magazing in 1968? Mine just went out in the trash by accident and it's Christmas dinner

Answer 1

It's not McCall's, but maybe this will be close. Happy Holidays.

BEEF BOURGUIGNON
Serving Size : 6

4 slices bacon, diced
2 medium onions, sliced lengthwise
8 oz mushrooms, halved
2 lb Stewing Beef Cubes
3 tbsp all-purpose flour
3 cloves garlic, minced
1-1/2 cups EACH red wine and beef stock
bay leaf
1 tsp dried thyme
1/2 tsp EACH salt and pepper

PREPARATION TIME: 25 minutes COOKING TIME: 2 ½ hours

1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.

2. Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat.

3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender.

Serve with rice, risotto, garlic mashed potatoes or egg noodles.

Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.

TIP: With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead.

Answer 2

No, but I have a friend who is a gourmet cook, and she swears by epicurious.com, where I found four recipes:

http://www.epicurious.com/recipes/find/results?search=beef++bourguignon&x=0&y=0

If you live near a LARGE library, you might find the issue, either in paper or microfiche