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French Beef with Burgundy Recipe

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This recipe for French Beef with Burgundy is from The VereeTastee Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 strips bacon, cut in 1/2 inch pieces
3 lbs beef chuck, in 1 1/2 inch cubes
1 large carrot, sliced
1 medium onion, sliced
3 T. flour
2 cans condensed beef broth
2 c. red Burgundy wine
1 T. tomato paste
2 cloves garlic, minced
1/2 tsp. thyme
1 bay leaf
1 quart (about 1 lb.) mushrooms
1 lb. tiny white onions (whole)
Directions:
Directions:
In Dutch oven (or large skillet), cook bacon strips; remove. Brown meat in the fat; remove. In drippings, brown carrot and onion. Spoon off fat; return bacon and beef to pot (unless a skillet was used, then transfer everything to a deep stew pot. Season with 1 tsp. salt and 1/4 tsp. pepper. Stir in flour. Reserve 1/2 c. broth; add remainder to stew. Add wine, tomato paste and herbs. Cover; simmer 3 hours.

Quarter large mushrooms and leave small ones whole. Saute in mixture of 3 T. butter and 2 T. oil for 5 minutes; lift out. Add tiny onions, brown; then add reserved broth; simmer covered till tender: about 10 minutes.

Thicken stew with beurre mania: Cream 1/4 c. flour with 2 T. butter; roll into pea-size balls. Stir over very low heat till thickened. Add mushrooms, tiny onions; bring to bubbling. May be served over egg noodles or alone.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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