Beef Burgundy Simplified
- Reviews 1
Ready In: 2 hrs 45 mins
Serves: 8
Ingredients
- 2 tablespoons oil
- 18 small white onions, peeled (or frozen)
- 3 -5 lbs beef chuck, cut in 1 1/2 inch cubes
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 -2 cup Burgundy wine or 1 -2 cup other dry red wine
- 2 garlic cloves, crushed
- 3⁄4 cup beef stock (or canned beef bouillon)
- 1 (8 ounce) can tomato sauce
- 2 tablespoons fresh parsley, chopped
- 1 bay leaf
- 1 teaspoon thyme
- 3⁄4 lb fresh mushrooms
- 2 tablespoons butter
Directions
- Lightly brown the onions in the oil and remove with a slotted spoon and reserve.
- Pat meat cubes dry between paper towels and brown on all sides in the same pot without crowding (You may have to brown the meat in batches).
- Sprinkle browned meat with flour, salt, and pepper.
- Add wine, garlic, stock, tomato sauce and herbs.
- Over heat bring the mixture to a simmer and then cook it, tightly covered for two or more hours or until the meat is fork tender.
- Add the onions after one hour.
- Meanwhile, wipe the mushrooms with a damp cloth and trim off stem ends.
- Quarter mushrooms if large, leave small ones whole.
- Heat the butter and remaining part of oil in a large skillet and lightly saute the mushrooms for about 4 minutes and set aside.
- When meat is done, skim off any fat and add the mushrooms.
- If the sauce is too thin, combine 2 TB flour with 1/2 Cup water and whisk the mixture into boiling beef burgundy.
- Serve over egg noodles.
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