Beef Burgundy Recipe
Beef Burgundy is a mouth watering side dish. An easy to prepare beef recipe wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
16 Small White Onions, peeled (about 1 lb.)
6 Strips Lean Bacon, diced
1/4 Cup (1/8 Lb.) Butter or Margarine
4 Lbs. Beef Chuck, cut into 1 1/2" cubes
1/4 Cup Brandy (optional)
1 1/2 Tsp. Salt
1/4 Tsp. Freshly ground Pepper
2 Cups Burgundy or other dry red wine
2 Whole Cloves Garlic, peeled
2 Cups Small Whole or Sliced Fresh Mushrooms
1 1/2 Cups Water
1 or 2 Sprigs Parsley
1 Celery Top
1 Carrot, quartered
1 Bay Leaf
1 Sprig Fresh Thyme, or 1 tsp. dried thyme
6 Tbs. Flour
1/2 Cup Cold Water
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 cheese cloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so the bouquet can easily be removed from pan).
Add bouquet garni.
Cover and simmer for about 1 1/2 hours, or until 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 cup cold water; stir into meat stock and cook, stirring, until gravy is thick and smooth.
Pour the gravy over meat and serve immediately, or refrigerate and reheat, covered, in a moderate oven, 350 degrees, for about 35 min. until hot and bubbly.
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 cheese cloth the parsley, celery top, carrot, bay leaf, and thyme (use a long string so the bouquet can easily be removed from pan).
Add bouquet garni.
Cover and simmer for about 1 1/2 hours, or until 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 cup cold water; stir into meat stock and cook, stirring, until gravy is thick and smooth.
Pour the gravy over meat and serve immediately, or refrigerate and reheat, covered, in a moderate oven, 350 degrees, for about 35 min. until hot and bubbly.
