Beef Burgundy

Submitted by Dreamer in Ontario

"From the 1967 edition of Margo Oliver's Weekend Magazine Cookbook. I've found that the better the burgundy wine tastes the better your results will be."

 

• Ready In: 2hrs 55mins
• Ingredients: 19
• Serves: 6

ingredients

• 2 1⁄2 lbs beef chuck, cubed
• 2 tablespoons butter
• 1 tablespoon oil
• 1 tablespoon flour
• 2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1 garlic clove, minced
• 2 cups red Burgundy wine
• water
• 2 sprigs celery leaves
• 2 sprigs fresh parsley
• 1 small bay leaf
• 1 pinch thyme
• 6 slices bacon, diced
• 12 small white onions
• 2 tablespoons butter
• 1⁄2 lb fresh mushrooms, sliced
• 2 teaspoons lemon juice
• chopped parsley

directions

1. Preheat oven to 350°F.
2. Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan.
3. Add beef and quickly brown on all sides.
4. Sprinkle in flour and cook, stirring, until flour is golden brown.
5. Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat).
6. Bring mixture to a boil.
7. Tie the sprigs of celery and parsley together with string for thread.
8. Add celery/parsley bundle, bay leaf and thyme to pan.
9. Cover tightly and place in oven for 2 hours or until meat is tender.
10. Skim off fat and remove the celery, parsley and bay leaf.
11. Place bacon in skillet and cook until crisp.
12. Add onions and cook until lightly browned, stirring gently.
13. Remove onions and bacon from pan using a slotted spoon and add to meat mixture.
14. Recover and put back in oven for an additional 15 minutes.
15. Heat 2 tsp butter in skillet.
16. Add mushrooms and lemon juice.
17. Cook gently for about 2 minutes.
18. Sprinkle mushrooms and chopped parley over beef mixture.
19. Serve immediately.

Reviews

[bigbadbrenda]

This was excellent. Made this for Family Picks.I added some carrots towards the end. Made for Cook with Dirty Faces.

 

[CookingONTheSide]

We really enjoyed this. I made it exactly as stated and it turned out really well. Excellent flavor! Thanks for sharing.

 

[Chef Patience]

I love Beef Burgundy! This was very good.

 

[mersaydees]

Made for ZWT4, the Canadian Crock Pot Challenge. This worked quite well in the crockpot. I did brown the beef as instructed first (in batches), and cooked the bacon with the onions and added to crockpot at the begining of a 4 hour on high setting. At the end, I added 1 tablespoon of cornstarch mixed with cold water in order to thicken. I think this has too much liquid regardless of dutch oven or crock pot! I had to strain the beef to serve, and topped with the separately cooked mushrooms (quickly cooked in saucepan at the end). Thanks, Dreamer in Ontario for wonderful aromas this afternoon! :)

 

[Mandy]

I adapted this in order to cook it in the crockpot so skipped the browning step and the flour to start with. I simply threw everything in the crock-pot except lemon juice & cooked on low for 8 hours before switching to keep warm. The sauce needed thickening a little so I mixed in some cornflour & water to thicken. The meat was fall apart tender & the sauce very rich tasting, it worked quite well in the crock-pot. Made for ZWT 4.