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Beef Burgundy

Discussion in 'Issues Around the World' started by mikepd, Jan 29, 2003.

  1. mikepd

    mikepd Veteran Member

    This is a classic beef burgundy recipe for all you wine lovers. I like to use wine a lot in my recipes as it makes me seem more the 'expert' than I am. ;) Remember the secret to using wine or beer in any recipe is always to use a good, quality product. Never use any of that 'cooking wine' stuff, for example. I have recipes that use beer as well for those who prefer that to wine if desired. Enjoy!


    3 slices bacon, diced
    1 lb boneless beef stew meat, cut into 1 inch pieces
    2 cloves garlic, minced
    1/2 teaspoon salt
    1/4 teaspoon fresh ground pepper
    12 ounces mushrooms, halved
    1 (14 ounce) can beef broth
    1 1/2 cups dry red wine, such as cabernet sauvignon
    10 ounces small white pearl onions, peeled (about 24)
    1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
    1/4 cup flour
    1/4 cup water

    1. Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
    2. Transfer bacon with slotted spoon to a medium bowl; set aside.
    3. Brown meat with garlic, transferring it to a plate.
    4. Sprinkle evenly with salt and pepper.
    5. Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
    6. Transfer mushrooms to bowl with bacon.
    7. Set aside.
    8. Return meat with any juices to pan; add onions, broth, wine, and thyme.
    9. Bring to a boil; reduce heat to low.
    10. Cover; simmer 1 hour.
    11. Combine flour and water, mixing until smooth.
    12. Stir into meat mixture.
    13. Stir in reserved mushroom mixture.
    14. Bring to a boil; reduce heat.
    15. Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
    16. Remove thyme sprig if fresh thyme was used.
    17. Serve over noodles, rice or potatoes, if desired.
     

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