Beef Burgundy

This dish orginates from Burgundy France and uses the wine produced there to flavor this much loved rich stew. My version here follows the traditional preperation to some extent, however I use homemade beef stock, in a larger amount and decrease the wine by almost half. We like the rich beef flavor to shine with the wine adding flavor. My spices are slightly spicier as well. This is a delicious hearty stew great with potatos, pasta or rice for the amazing sauce. A crisp green salad wold balane it out for a memorable meal!

  1. 2 tablespoons olive oil I used chili infused
  2. 6 slices thin bacon
  3. 2 1/2-3 pounds beef chuck cut into cubes
  4. 12 baby carrots
  5. 2 red onions sliced
  6. 4 garlic cloves minced
  7. 1/4 cup brandy
  8. 2 cups good quality burgundy wine
  9. 4 cups homemade beef stock
  10. 1 teaspoon sriracha seasoning
  11. to taste sait and pepper
  12. 1 tablespoon tomato paste
  13. 3 1/2 tablespoons butter divided us
  14. 3 tablespoons all purpose flour
  15. 1 teaspoon dryed thyme
  16. 1 pound frozen pearl onions
  17. 1 pound small button mushrooms
  18. Garnish
  19. chopped parsley and sliced green onions
  20. hot sauce to taste such a as Frank #39 s red hot
  1. Preheat the oven to 300
  2. Change In a duch oven cook (or a large skillet which I use for more surface to brown then transfer to the dutch oven as done for the braising) bacon until crisp remove to plate lined with paper towels to drain
  3. Change Add olive oil to the pot the bacon was cooked in Toss beef cubes with sriracha salt and pepper
  4. Change Brown in batches in the hot oil removing to a plate when brown
  5. Change Off heat add brandy and ignight until flames end
  6. Change Add the carrots onions and garlic and cook about 15 minutes add the burgundyvwine and bring to a boil reduce by 1/2
  7. Change
  8. Change Add tomato paste broth thyme and hot sauce to taste bring to a boil then reduce heat to a simmer
  9. Change Add the beef back cover with a tight lid and place in the oven until meat and vegetables are very tender 1 1/2 hours to 2 hours
  10. Change
  11. Change Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender
  12. Change Add to beef when its done
  13. Change Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl
  14. Change On top if the stove bring the finished stew to a simmer slowly stir in butter/flour paste reduce heat to a low simmer and cook stirring 5 miunutes
  15. Change Add parsley and green onions
  16. Change Serve in bowls garnish with more parsley and green onions
  17. Serve with crusty bread mashed potaos or rice

Leave a Reply

Your email address will not be published. Required fields are marked *