Elsa's Beef and Burgundy

"Rachael Ray's Big Orange Book"
 
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Ready In:
2hrs 30mins
Ingredients:
15
Serves:
8
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ingredients

  • 3 tablespoons extra-virgin olive oil, plus additional as needed
  • 4 slices bacon, chopped
  • 2 12 lbs sirloin, cut into large, bite-size pieces
  • salt
  • pepper
  • 1 cup red Burgundy wine (about 1/3 bottle)
  • 2 cups beef stock
  • 1 (10 ounce) package frozen pearl onions
  • 2 teaspoons sugar
  • 5 tablespoons butter
  • 12 lb mushroom, quartered
  • 1 lb wide egg noodles
  • fresh minced chives (a handful)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated orange zest
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directions

  • Preheat the oven to 375°.
  • Heat 2 tablespoons oil in a Dutch oven or oven-safe, heavy-bottomed pot over med-high heat.
  • Add the bacon and cook until crisp, 4-5 minutes.
  • Remove the bacon to a paper towel-lined plate.
  • While the bacon browns, season the chopped sirloin with salt and pepper.
  • Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes.
  • Transfer the browned meat to a plate as each batch is browned, adding more oil as needed.
  • Add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon.
  • Bring the wine to a bubble and cook for a couple of minutes to reduce it, then add the beef stock.
  • Return the meat and bacon to the pot, cover the pot, and transfer it to the oven; bake for 90 minutes.
  • When the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small saute pan.
  • Cook over med-high heat until the water has evaporated and the onions are tender and heated through, 4-5 minutes; reserve and keep warm.
  • While the onions are cooking, heat a medium skillet with 1 tablespoon of the butter and the remaining oil, over med-high heat.
  • Add the mushrooms and cook until tender and golden brown, about10 minutes; then season with salt and pepper; reserve and keep warm.
  • Bring a large pot of water to a boil for the noodles; add some salt and the noodles; cook to al dente.
  • Drain the noodles and return them to the pot.
  • Add 2 tablespoons butter and the minced chives; toss to combine.
  • After 90 minutes, remove the beef from the oven and place the pot over med-high heat.
  • Add the onions and mushrooms to the pot and bring the stew up to a bubble.
  • Place the pan the mushrooms were cooked in over med-high heat and melt the remaining 2 tablespoons butter.
  • Sprinkle the flour over the butter and cook the mixture for about 1 minute.
  • Ladle about 1 cup of the liquid from the Dutch oven into the skillet with the roux and whisk to combine.
  • Cook for a minute or two to thicken, then stir the sauce back into the stew; simmer the stew until thickened, 5-6 minutes.
  • Stir in the orange zest.
  • Serve the stew over the buttered noodles.

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