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Burgundy Beef Recipe

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This recipe for Burgundy Beef, by , is from Thomas Family Cookbook, 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!

Contributor:  
Contributor:  
Lori Nesbitt

Category:
Category:

Ingredients:  
Ingredients:  
3 lb Stew Beef or Round Steak cut into 1" cubes - salt and pepper the meat
1 cup Burgundy wine or other good red wine
3 cups Beef Stock
teaspoon dry Thyme
1 Bay Leaf
1 Onion, chopped
1 bag fresh Baby Carrots
2 Tablespoons Butter
2 Tablespoons Flour

Directions:
Directions:
Using a small amount of oil, brown the beef cubes in a dutch oven. Add the wine, stock, onion, thyme and bay leaf (I would also add a fair amount of fresh garlic). Place the covered dutch oven... in the oven at 325 for 2 hours. Watch carefully if it needs more liquid. Add more beef stock, wine or water as you wish.

Add baby carrots to the dutch oven. Cover and return to oven for about 1 hour...when the meat and carrots are both tender. Make a roux with the butter and flour. On the stovetop add the roux to thicken the sauce. Adjust seasonings and liquid as needed. Serve over buttered noodles.

Personal Notes:
Personal Notes:
This is a family favorite that pleases almost everyone. For a vegetarian version I replace the meat with whole button mushrooms and replace the beef stock with vegetable stock.

 

 

 

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