Ingredients: |
Ingredients: 3 lbs stew meat - or you can use sirloin if you want to make a fancy beef burgundy
Burgundy wine- 1-2 bottles (optional)
beef stock - 1-3 boxes (more if you are not using wine)
1 lb sliced white mushrooms
1 bag frozen pearl onions - (sometimes 1/2 bag is enough)
1-2 cans tomatoe paste
1 bag wide egg noodles for beef burgundy servings
For Hearty Beef Stew - baby petite carrots, fingerling or baby red potatoes, sugar snap peas, snow peas and any other vegetable yo may want to add
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Directions: |
Directions:For both version;
Salt and pepper to taste on beef at room temperature
Sear all sides of the beef cubes on the stove on fairly high heat using olive oil - don't crowd - do in batches, it goes quickly
Transfer the browned beef into a 5 or 6 quart casserole Dutch oven that can go both on top of the stove and into the oven.
If you are doing the Burgundy recipe cover the beef with the wine, or you can use some wine and some stock, or just stock - personal preference
Add the tomato paste - if you are using wine you may only want to use one can, however, if you are only using beef stock then it is best to add both cans. This acts as a thickener for the liquid and also tenderizes the beef. Make sure the paste is fully integrated into the liquid by stirring over the heat.
On top of the stove, on medium heat, bring the liquid to boil stirring occasionally (this is also very quick)
You may season at this time with dried onion, garlic, or Italian herbs if you like (this is more if you will be making a stew)
Once the liquid has come to a boil, you can either simmer on the stove for a while, or p[lace uncovered into 350º oven for 2 hrs - check occasionally
You want the liquid to reduce and thicken significantly whether you are making stew or burgundy
For beef burgundy add the mushrooms and pearl onions when the liquid has gone down, but not completely at the level you want it. NOTE; both the mushrooms and onions will exude water when you put them in so make sure there is enough room without the liquid going over the side of the casserole.
Cook until the mushrooms are tender - you can put in low oven overnight covered for excellent tenderness.
You can refrigerate, and this dish is even better the next day.
Serve over egg noodles or rice if you choose.
For Hearty Beef Stew follow the same instructions however you don't want to lose as much liquid.
When it is ready to come out of the oven or off the heat, add baby petite carrots, fingerling or baby red potatoes, sugar snap peas and a few snow peas. You can add any vegetable you want - I like mine to stay bright and crisp so I don't add them until the very end. If you like your more done then add them sooner.
Serve with crusty bread or rolls for dipping - the broth is delicious.
Enjoy! |
This recipe for Paulas Versatile Beef Burgundy or Hearty Beef Stew is from