Beef Burgundy With Roasted Potatoes and Carrots Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds beef, top or bottom round, cut into 2 inch cubes
2 carrots, finely chopped
1 large onion, finely chopped
2-3 cloves garlic
bouquet garni (3-4 sprigs each of parsley and thyme, 1 bay leaf, and 10 peppercorns tied in a square of cheesecloth)
1 bottle burgundy wine or pinot noir
1/3 cup flour
1/2 pound small mushrooms
salt and pepper
2-3 pounds carrots, cut up, tossed with olive oil and sea salt and roasted
4 baking potatoes, cut up, tossed with olive oil and sea salt and roasted
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Directions: |
Directions:Place beef, carrots, onion and garlic in a large bowl, add burgundy, toss add bouquet. Cover and refrigerate 12-24 hours.
Remove beef and reserve marinade. Dry beef on paper towels and season with salt and pepper. In a deep dutch oven, heat olive oil until shimmering. Add beef in two or three batches and brown it on all sides. When all the beef is browned, return to pot and sprinkle with the flour. Cook and stir for two to three minutes.
Add the marinade to the pot along with two cups of water and bring to a boil. Reduce heat to low, cover and simmer until meat is very tender, 2 1/2 to 3 hours.
An hour and a half before serving, roast potatoes and carrots at 425º for 45 to 50 minutes until tender and nicely browned. When meat is almost completely tender, add mushrooms and simmer an additional 30 minutes. Remove garni. Place potatoes and carrots in individual shallow bowls and ladle beef burgundy over. Serve with good wine and good bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Personal
Notes: |
Personal
Notes: This is a very fancy stew. The roasted potatoes and carrots are a key element. I also like that this recipe can be started the day before.
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