Fondue Bourguignonne - Beef Fondue
Fondue Bourguignonne is an easy and fun meal to serve! The sauces don't take much time to make nor does the beef bouillon.
Ingredients
BEEF BOUILLON
- 1/2 tbsp. olive oil tips & tricks
- 1 cup white onions, finely chopped
- 2 large cloves garlic, pressed
- 5 cups low-sodium beef broth
- 1/2 cup dry red wine
- 1 tbsp. Worcestershire sauce
- 1 envelope onion soup mix see Recipe
- 1/2 tbsp. low-sodium soy sauce
- 1 large sprig rosemary tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 cup water, if needed *optional
FONDUE
- 2 large eye of round steaks, cut into 1-inch cubes
- vegetables of your choice such as broccoli florets, mushrooms, red peppers, etc
- sauces of your choice
Directions
- In a medium saucepan over medium heat, add oil and when it gets hot, add onions; sauté for 1 minute. Add garlic and cook for 1 ½ minutes.
- Pour in the beef broth and the red wine; stir well. Add Worcestershire sauce, onion soup mix, soy sauce, rosemary and black pepper. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Before transferring the bouillon to the fondue pot, taste and adjust if necessary.