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Old Fashioned Beef Burgundy Recipe
|White onions||16 Small, peeled|
|Lean bacon strip||6 , diced|
|Beef chuck||4 Pound, cut in 1 1/2 -inch cubes, fat trimmed off|
|Brandy||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Burgundy/Other dry red table wine||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Mushrooms||2 Cup (32 tbs) (Whole Or Sliced)|
|Water||1 1⁄2 Cup (24 tbs)|
|Carrot||1 , quartered|
|Thyme sprig/1 teaspoon dried thyme||1|
|Cold water||1⁄2 Cup (8 tbs)|
Calories 846 Calories from Fat 425
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 20.2 g101.2%
Trans Fat 0 g
Cholesterol 169.8 mg
Sodium 585.7 mg24.4%
Total Carbohydrates 39 g12.9%
Dietary Fiber 5.6 g22.6%
Sugars 12.5 g
Protein 50 g100.7%
Vitamin A 30.5% Vitamin C 37.8%
Calcium 11.6% Iron 29%
*Based on a 2000 Calorie diet
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.