Beef Burgundy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 bacon slices, roughly chopped
1.5 pounds boneless beef stew meat, such as beef chuck or bottom round, cut into 1 inch cubes
8 ounces Cremini or Shitake mushrooms, cleaned and quartered (if using Shitakes, discard stems)
1 medium yellow onion, chopped
1/8 teaspoon freshly ground pepper
3 tablespoons all purpose flour
2 cups good quality red wine, such as burgundy
3 cups beef broth
3 tablespoons tomato paste
fresh rosemary sprig (4 inches long)
1 bay leaf
1 tablespoon firmly packed dark brown sugar
about 20 packaged peeled baby carrots
1 cup fresh pearl onions, peeled, or frozen petite whole onions, thawed
chopped fresh flat-leaf parsley for garnishing
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Directions: |
Directions:Preheat the oven to 350º F.
Fry the bacon in an oven proof 6 quart heavy bottomed pot or Dutch oven over medium heat until lightly browned and slightly crisp, about 5 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the bacon to a paper towel lined plate, leaving the fat in the pot.
Set the pot over high heat. Add the meat and cook until browned on all sides. Reduce the heat to medium high and add the mushrooms, onion, and pepper. Cook, stirring constantly with a wooden spoon, until the onion is tender, about 5 minutes. Sprinkle with the flour and cook for 2 to 3 minutes more. Add the wine, broth, tomato pate, rosemary, bay leaf, brown sugar, and bacon. Stir, scraping up any browned bits from the bottom of the pot and bring to a simmer.
Cover the pot and transfer to the oven. Bake for 1.5 hours. Remove the pot from the oven and add the carrots and pearl onions. Bake, uncovered, until the carrots and meat are tender, about 30 minutes more. Garnish with chopped parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 min. prep, 1 1/2 hours cooking |
Personal
Notes: |
Personal
Notes: This freezes very well. Can be served with boiled potatoes, mashed potatoes, or egg noodles.
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