Beef Burgundy Recipe
Beef Burgundy is a superb tasting recipe wonder what's the secret? Please try this Beef Burgundy recipe and let me know how it worked out for you.
Summary
Ingredients
1/2 pound thickly sliced bacon
2 pounds lean boneless beef chuck, cubed
1 large onion, chopped (1 cup)
1 cup finely chopped carrot
1 cup finely chopped celery
2 cloves garlic, minced 2 teaspoons salt
1 teaspoon leaf thyme, crumbled
1 bay leaf
1/4 teaspoon pepper
2 cups dry red wine
1/4 cup all-purpose flour
1 pound mushrooms
1 bunch leeks
1 bunch carrots
1/4 cup (1/2 stick) butter or margarine
1 envelope or teaspoon instant chicken broth
1/2 cup water
Directions
1 Cut bacon into 1-inch pieces; place in a sauce-pan; cover with water.
Bring to boiling; lower heat and simmer for 10 minutes.
Dry bacon on paper towels.
Fry bacon until crisp in a large skillet or an electric slow cooker with a browning unit.
Remove bacon and reserve; pour off all but 2 tablespoons of the bacon fat into a cup.
2 Brown beef, a few pieces at a time, in fat; remove and reserve; Saute onion, carrot, celery and garlic in pan drippings, adding more bacon fat, if needed; stir in salt, thyme, bay leaf and pepper.
3 Place beef in cooker with vegetable mixture; add wine; cover cooker.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) for 4 hours; remove bay leaf.
Remove beef from liquid with slotted spoon; keep warm in a heated casserole.
5 Pour liquid, half at a time, into an electric blender container; add flour, half at a time; cover container; whirl at high speed 1 minute.
(Or press liquid through a sieve with a wooden spoon into a bowl; cool slightly; stir in flour until well-blended.) Pour liquid into a large sauce-pan; bring to boiling.
Cook, stirring constantly, until sauce thickens and bubbles for 3 minutes longer.
6 One hour before serving, wipe mushrooms with damp paper towel; flute mushrooms by marking the center of each cap with a small, sharp paring knife.
Starting there, make a curved cut, about 1/8-inch deep, to edge.
Repeat around to make 8 even cuts.
Now make a second cut just behind each line, angling knife so you can lift out a narrow strip; set mushrooms aside.
Cut leeks into 5-inch pieces and halve; wash well to remove all sand; pare and cut carrots into 5-inch pieces.
7 Saute mushrooms in butter or margarine in a large skillet;remove; saute leeks lightly in skillet; remove; add carrots and saute for 5 minutes; add instant chicken broth and water to skillet; cover and simmer 15 minutes, or until carrots are almost tender; push to one side.
Return mushrooms and leeks to skillet.
Cover; simmer for 10 minutes, or until vegetables are tender.
8 Surround beef with vegetables; sprinkle beef with cooked bacon.
Pour vegetable liquid in skillet into sauce, pour over beef and vegetables.
HOSTESS TIP: The finished dish can be held in a very slow oven (275°) for 1 hour before serving.
Beef can be cooked and sauce made the day before.
Cool, then cover and refrigerate.
One hour before serving, place casserole in oven.
Set oven control on moderate (350°) and bake for 1 hour, or until bubbly-hot, while preparing vegetables.
Bring to boiling; lower heat and simmer for 10 minutes.
Dry bacon on paper towels.
Fry bacon until crisp in a large skillet or an electric slow cooker with a browning unit.
Remove bacon and reserve; pour off all but 2 tablespoons of the bacon fat into a cup.
2 Brown beef, a few pieces at a time, in fat; remove and reserve; Saute onion, carrot, celery and garlic in pan drippings, adding more bacon fat, if needed; stir in salt, thyme, bay leaf and pepper.
3 Place beef in cooker with vegetable mixture; add wine; cover cooker.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) for 4 hours; remove bay leaf.
Remove beef from liquid with slotted spoon; keep warm in a heated casserole.
5 Pour liquid, half at a time, into an electric blender container; add flour, half at a time; cover container; whirl at high speed 1 minute.
(Or press liquid through a sieve with a wooden spoon into a bowl; cool slightly; stir in flour until well-blended.) Pour liquid into a large sauce-pan; bring to boiling.
Cook, stirring constantly, until sauce thickens and bubbles for 3 minutes longer.
6 One hour before serving, wipe mushrooms with damp paper towel; flute mushrooms by marking the center of each cap with a small, sharp paring knife.
Starting there, make a curved cut, about 1/8-inch deep, to edge.
Repeat around to make 8 even cuts.
Now make a second cut just behind each line, angling knife so you can lift out a narrow strip; set mushrooms aside.
Cut leeks into 5-inch pieces and halve; wash well to remove all sand; pare and cut carrots into 5-inch pieces.
7 Saute mushrooms in butter or margarine in a large skillet;remove; saute leeks lightly in skillet; remove; add carrots and saute for 5 minutes; add instant chicken broth and water to skillet; cover and simmer 15 minutes, or until carrots are almost tender; push to one side.
Return mushrooms and leeks to skillet.
Cover; simmer for 10 minutes, or until vegetables are tender.
8 Surround beef with vegetables; sprinkle beef with cooked bacon.
Pour vegetable liquid in skillet into sauce, pour over beef and vegetables.
HOSTESS TIP: The finished dish can be held in a very slow oven (275°) for 1 hour before serving.
Beef can be cooked and sauce made the day before.
Cool, then cover and refrigerate.
One hour before serving, place casserole in oven.
Set oven control on moderate (350°) and bake for 1 hour, or until bubbly-hot, while preparing vegetables.
