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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

(Stew) Beef Burgundy Recipe

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This recipe for (Stew) Beef Burgundy is from Family Recipes, 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:  
2 Tbsp extra virgin olive oil
2 pounds good stew meat; cut into bite sized pieces
3 Tbsp all purpose flour
8 ounces mushroom, sliced
16 ounces pearl onions
2 cloves of garlic, minced
2 Tbsp balsamic vinegar
2 cups beef broth
1 1/2 cups dry red wine
2 sprigs fresh rosemary
1 sprig fresh thyme
2 bay leaves
1 tsp salt
1 tsp pepper
1 Tbsp corn starch
Directions:
Directions:
Heat oil in a heavy bottom pot, over high heat.
When oil is hot, add the meat cubes and sprinkle with flour.
Meat should not layer, but be in a single layer. Work in batches if you can’t do a single layer.
Cook, stir, outside should brown.
Once brown, remove and set aside.
Add mushrooms and onions to the pot and allow to cook.
Stir frequently, cook 4 minutes.
Add the garlic and balsamic vinegar, stir, cook 1 to 2 minutes more.
Add the beef broth and the wine.
Scrape the bottom and sides with a flat wooden spoon.
Deglaze, once everything has released add your browned meat cubes.
Add any meat juices, rosemary, thyme, bay leaves, salt and pepper.
Stir well!
Reduce the heat to a simmer.
Cook 1 1/2 hour, until the meat is tender. Taste test, if not tender cook until it is.
Mix corn starch with a small amount of cooking liquid to form a slurry and the corn starch is dissolved.
Add slurry back to the stew and stir to thicken.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Serve over mashed potatoes. Breana’s favorite!

 

 

 

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