Beef Burgundy

Submitted by kzbhansen

"This is a fabulous recipe--one of my favorites! It is time consuming but so very worth it. I have doubled the recipe and frozen in individual size portions for leftover night. Enjoy! OAMC also."

 

• Ready In: 5hrs
• Ingredients: 16
• Serves: 8

ingredients

• 85.04 g salt pork, cut into 1/2 inch cubes
• 8 slice bacon
• 1133.98 g beef sirloin, cut in 1 1/2 in Cubes
• 29.58 ml flour
• 236.59 ml beef stock
• 236.59 ml Burgundy wine
• 2 bay leaves
• 14.79 ml parsley
• 1.23 ml pepper
• 1.23 ml thyme
• 1.23 ml sage
• 2.46 ml salt
• 453.59 g white pearl onion, peeled
• 4 carrots, in 1 inch slices
• 113.39 g small mushrooms
• noodles or rice

directions

1. Brown salt pork in a large skillet. Put into a 3 1/2-quart oven-safe casserole.
2. Fry bacon until lightly crisp. Cut into small pieces and add to the salt pork.
3. Drain bacon fat and reserve.
4. Brown 1/2 the beef in 2 T. of the bacon fat.
5. Remove beef to the casserole. Repeat with remaining beef cubes.
6. Mix flour with 2 T. bacon fat. Cook on med-low. Stir until well browned.
7. Remove from heat; stir in beef stock and wine. Return to heat and bring to a boil; reduce heat and simmer until thickened.
8. Add seasonings. Stir, pour over the meat mixture in casserole.
9. Cover and bake at 375° for 1 1/2 hours. Remove from heat and add the vegetables. Cover and bake for 1 1/2 hours longer.
10. Remove bay leaves.
11. Serve with rice or flat noodles.
12. For OAMC: After all has cooled, put some noodles and some of the beef mixture into freezer ziplock bags or use a vacuum sealer after slightly frozen. To cook: Boil in bag or microwave. **I do this a lot with this recipe and its fantastic**.

Reviews

[Dienia B.]

i love this. i had tried this and was wonderful thank you for posting dee