Glazed Beef Burgundy
Ready In: 2 hrs 15 mins
Serves: 6
Ingredients
- 3 slices bacon, diced
- 1 lb boneless beef stew meat, cut into 1 inch pieces
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 12 ounces mushrooms, halved
- 1 (14 ounce) can beef broth
- 1 1⁄2 cups dry red wine, such as cabernet sauvignon
- 10 ounces small white pearl onions, peeled (about 24)
- 1 1⁄2 teaspoons dried thyme or 1 sprig fresh thyme
- 1⁄4 cup flour
- 1⁄4 cup water
Directions
- Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
- Transfer bacon with slotted spoon to a medium bowl; set aside.
- Brown meat with garlic, transferring it to a plate.
- Sprinkle evenly with salt and pepper.
- Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
- Transfer mushrooms to bowl with bacon.
- Set aside.
- Return meat with any juices to pan; add onions, broth, wine, and thyme.
- Bring to a boil; reduce heat to low.
- Cover; simmer 1 hour.
- Combine flour and water, mixing until smooth.
- Stir into meat mixture.
- Stir in reserved mushroom mixture.
- Bring to a boil; reduce heat.
- Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
- Remove thyme sprig if fresh thyme was used.
- Serve over noodles, rice or potatoes, if desired.
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