Beef Burgundy Recipe
Ingredients
| Bacon slices | 4 | |
| Lean beef chuck - 2 lb, cubed | ||
| Carrots | 6 | |
| Parsnip | 1 | |
| Onion | 1 | |
| Tomato juice | 1 Cup (16 tbs) | |
| Red Burdungy wine - 1 cup | ||
| Salt | 1 Teaspoon | |
| Peppercorns | 8 To taste | |
| Whole Cloves | 4 | |
| Bay leaf | 1 | |
| Beef bouillon cube - 1 | ||
| White onions | 12 | |
| Frozen peas | 1 Cup (16 tbs) | |
Directions
MAKING
1. In a frying pan, saute the bacon till crisp; remove ans set aside; brown the beef cubes in the bacon drippings and then add to an eight-cup baking dish
2. Pare the carrots and parsnip, dice one carrot and the thin end of the parsnip and saute along with onion in the same frying pan
3. Add tomato juice, wine, salt, peppercorns, cloves, bay leaf and bouillon cube and heat to boiling; pour it over the meat in the baking dish and cover it; bake at 325°F for an hour
4. Cut the rest of the carrots and parnsip into sticks 2" long and add to stew along with white onions; bake for another forty five minutes
5. Add peas and cook for another fifteen minutes; let the stew stand for ten minutes and skim any fat that rises to the top
SERVING
6. Garnish with bacon and serve
1. In a frying pan, saute the bacon till crisp; remove ans set aside; brown the beef cubes in the bacon drippings and then add to an eight-cup baking dish
2. Pare the carrots and parsnip, dice one carrot and the thin end of the parsnip and saute along with onion in the same frying pan
3. Add tomato juice, wine, salt, peppercorns, cloves, bay leaf and bouillon cube and heat to boiling; pour it over the meat in the baking dish and cover it; bake at 325°F for an hour
4. Cut the rest of the carrots and parnsip into sticks 2" long and add to stew along with white onions; bake for another forty five minutes
5. Add peas and cook for another fifteen minutes; let the stew stand for ten minutes and skim any fat that rises to the top
SERVING
6. Garnish with bacon and serve
Chef
