Old Fashioned Beef Burgundy Recipe
Ingredients
| White onions | 16 Small, peeled | |
| Lean bacon strip | 6 , diced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 4 pounds beef chuck, cut in 1 1/2 -inch cubes, fat trimmed off | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 2 cups Burgundy or other dry red table wine | ||
| Garlic | 2 Clove (5gm), peeled | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 or 2 sprigs parsley | ||
| 1 celery top | ||
| Carrot | 1 , quartered | |
| Bay Leaf | 1 | |
| 1 sprig fresh thyme or 1 teaspoon dried thyme | ||
| Flour | 6 Tablespoon | |
| Cold water | 1/2 Cup (16 tbs) | |
Directions
Brown onions with bacon and butter in a Dutch oven; remove onions and bacon with a slotted spoon and set aside.
Add meat to pan and brown well on all sides.
If desired, pour brandy over beef and set aflame, tilting pan to keep flame going as long as possible.
Sprinkle meat with salt and pepper.
Add Burgundy, garlic, mushrooms, the 1 1/2 cups water, onions, and bacon.
Make a bouquet garni by tying together in a piece of cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so bouquet can easily be removed from pan).
Add bouquet garni.
Cover and simmer for about 1 1/2 hours, or until the meat is tender.
Lift beef, mushrooms, and onions out of the pan with a slotted spoon; arrange in a covered 3-quart casserole or baking dish.
Strain the liquid through a sieve, discarding bouquet garni, garlic, and bacon.
Mix flour to a smooth paste with the 1/2 cop cold water; stir into meat stock and cook, stirring, until gravy is thick and smooth.
Pour gravy over meat and serve immediately, or refrigerate and reheat, covered, in a moderate oven (350°) for about 35 minutes, or until hot and bubbly.
Makes 8 to 10 servings.
Add meat to pan and brown well on all sides.
If desired, pour brandy over beef and set aflame, tilting pan to keep flame going as long as possible.
Sprinkle meat with salt and pepper.
Add Burgundy, garlic, mushrooms, the 1 1/2 cups water, onions, and bacon.
Make a bouquet garni by tying together in a piece of cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so bouquet can easily be removed from pan).
Add bouquet garni.
Cover and simmer for about 1 1/2 hours, or until the meat is tender.
Lift beef, mushrooms, and onions out of the pan with a slotted spoon; arrange in a covered 3-quart casserole or baking dish.
Strain the liquid through a sieve, discarding bouquet garni, garlic, and bacon.
Mix flour to a smooth paste with the 1/2 cop cold water; stir into meat stock and cook, stirring, until gravy is thick and smooth.
Pour gravy over meat and serve immediately, or refrigerate and reheat, covered, in a moderate oven (350°) for about 35 minutes, or until hot and bubbly.
Makes 8 to 10 servings.
Chef
