Beef Burgundy
RETURN TO RECIPES
SERVES 6
Nothing comforts eager appetites quite like the rich, silky flavors of Beef Burgundy. Take the guesswork out of dinner and make one of our favorite “cozy” recipes. It will fill your home with wonderful aromas and please all the tummies around the table.
- Preheat the oven to 325ºF.
- In a large Dutch oven cook the bacon pieces until crispy. Remove the bacon from the pot and let drain on a paper towel-lined plate.
- Leave 2-3 tablespoons of bacon fat in the pan for browning the stew beef. Add the stew beef to the hot pot. Salt and pepper the beef and brown on all sides. Work in batches, as needed, so that the meat is seared, not steamed.
- Once the beef is browned on all sides, remove from the pot. Add the diced onions, and sauté until softened. Add the garlic and cook for two more minutes. Add the carrots, seared beef, and crispy bacon back into the pot.. Add the flour and stir until everything is coated.
- Add the red wine, broth, tomato paste, whole rosemary stems and cover. Roast in the low temperature oven for 2-1/2 hours.
- Sauté the mushrooms in a skillet with butter until just browned. Keep warm. Add to the cooked dish before serving.
- Serve the beef burgundy over a hearty scoop of mashed potatoes or buttered, egg noodles. Or, serve as a stew with a side of buttered French bread.
INGREDIENTS
- 1/2 lb. thick-cut bacon, sliced into 1/2 inch pieces
- 1-1/2 to 2 pounds stew beef, cut into 1-inch cubes
- 1 large onion, diced
- 2 cloves garlic, minced
- 5 large carrots, sliced on a bias in 2-inch chunks
- 1/4 cup flour, salt and pepper for seasoning the beef
- 1 bottle of red wine, (minus a glass for the cook!)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3 stems fresh rosemary
- 2 tablespoons butter
- 1/2 pounds crimini mushrooms, sliced
