Beef In Burgundy Recipe
When Beef In Burgundy can be made at home, why go to a restaurant for it? The main ingredient in Beef In Burgundy is Beef. There is no bigger sin than reading this recipe of Beef In Burgundy and not trying it out.
Ingredients
6 slices bacon
3 pounds good stewing beef
Olive oil or peanut oil (optional)
3 or 4 cups burgundy or dry red wine
2 cups Basic Brown Soup Stock
2 tablespoons tomato paste
3 cloves garlic, crushed
1/2 teaspoon thyme
1 bay leaf
Salt to taste
1 pound mushrooms, browned in butter
2 or 3 yellow onions, peeled, chopped, and browned in butter
Roux of 1/2 cup flour browned in 1/2
Directions
Cut the bacon into little strips, and blanch them with boiling water.
Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and'in the fat, brown the beef.
You may wish to add a little olive or peanut oil to the pan.Add the wine and soup stock.
Add the tomato paste, garlic, thyme, a bay leaf, and a little salt.
Careful with the salt taste first.
Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef.
When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon.
Add this beautiful dark liquid to the casserole.
Bake the casserole in a 350° oven for 2 or 3 hours.
When the beef is tender, add the mushrooms and yellow onions.
Let all cook together for 20 minutes, and then thicken the whole with the roux.
Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and'in the fat, brown the beef.
You may wish to add a little olive or peanut oil to the pan.Add the wine and soup stock.
Add the tomato paste, garlic, thyme, a bay leaf, and a little salt.
Careful with the salt taste first.
Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef.
When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon.
Add this beautiful dark liquid to the casserole.
Bake the casserole in a 350° oven for 2 or 3 hours.
When the beef is tender, add the mushrooms and yellow onions.
Let all cook together for 20 minutes, and then thicken the whole with the roux.
