Beef Burgundy

"The bacon - a classic ingredient in a French-style beef stew - has been dropped from this recipe. But it doesn't trade a juicy beef chuck for tougher rounds, even though chuck is a bit fattier. Instead, a lot more vegetables, like fresh mushrooms, carrots and frozen peas stretch the meat. Recipe is from Good Housekeeping."
 
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photo by Fairy Nuff photo by Fairy Nuff
photo by Fairy Nuff
Ready In:
1hr 30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
  • Pat beef dry with paper towels.
  • Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
  • With slotted spoon, transfer beef to medium bowl.
  • Preheat oven to 325 degrees F.
  • To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
  • Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
  • Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
  • Return meat and any meat juices in bowl to Dutch oven.
  • Add thyme and mushrooms, heat to boiling.
  • Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
  • Discard thyme sprigs.
  • Just before stew is done, cook peas as label directs.
  • Stir in peas.

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Reviews

  1. Wow! We loved this casserole, it has so much flavour. I like the fact that it didn't have bacon as it reduced the fat and let the other ingredients shine. I used dutch carrots and diced the onion and served the peas separately otherwise made to the recipe. Excellent winter fare, served with mashed potatoes, peas and recipe #169154. Thank you for the recipe!!!
     
  2. I made this using bacon, in homage to all the other recipes that use it, to provide the fat for browning the meat and veges. I imagine that this dish would be equally good without it. I also didn't have fresh thyme, so just guessed at the amount of dry thyme I may need. (I think I guessed right.) I also made adjustments in everything to accommodate the fact that I had 3 pounds of meat. I also forgot to add the peas at the end. So, I can't say I exactly followed the recipe, but I think it was close enough to make a fair evaluation. This is an excellent recipe! I have previously made the Julia Child version of this dish, and I really enjoyed this one as much, if not more. I only say that because this was very easy to prepare and used ingredients I typically have in my pantry. I WILL be making this again for sure, and I'll try to remember to add the peas next time.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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