Beef Burgundy Simplified
Each December, I like to prepare a favorite recipe called
Beef Burgundy to serve to guests. I make a large batch, and store
the rest in meal sized portions to pull out of the freezer in
January or February for those nights when I don't know what else
to cook. I know this recipe is a winner and will soon become part
of your family's favorites. I have found the taste vastly improves
if the stew is stored overnight in the refrigerator before serving.
2 T. oil
18 small white onions, peeled (or frozen)
3-5 pounds beef chuck, cut in 1 1/2 inch cubes
2 T flour
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1-2 C. Burgundy or other dry red cooking wine
2 cloves garlic, crushed
3/4 Cup beef stock or canned beef bouillon)
1 8 oz can tomato sauce
2 T. chopped parsley
1 bay leaf
1 tsp. thyme
3/4 pound fresh mushrooms
2 T. butter
Lightly brown the onions in the oil and remove with a slotted
spoon and reserve. Pat meat dry between paper towels and brown
it on all sides in the same pot without crowding. You may have
to do it in batches. Sprinkle browned meat with flour, salt, and
pepper. Add wine, garlic, stock, tomatosauce and herbs. Over heat
bring the mixture to a simmer and then cook it,m tightly covered
for two or more hours or until the meat is fork tender. Add the
onions after one hour.
Meanwhile, wipe the mushrooms with a damp cloth and trim off
stem ends. Quarter mushrooms if large, leave small ones whole.
Heat the butter and remaining % of oil in a large skillet and
lightly saute the mushrooms for about 4 minutes and set aside.
When done, skim off any fat
and add the mushrooms. Voila! Beef burgundy! After cooling, it
can be refrigerated or frozen at this point. If the sauce is too
thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture
into boiling beef burgundy. We like to serve this over steaming brown rice. But egg noodles are also fine.
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