beef burgundy

(from gabegannam’s recipe box)

Ingredients

  • 1/4 pound bacon
  • 4 tablespoons butter (or lard)
  • 2 1/2 – 3 pounds of beef cut into 2-inch cubes. Rump roast, chuck roast, sirloin tip, and top or bottom round are all options.
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons almond flour
  • 2 carrots, sliced
  • 1 onion, sliced
  • 1 tablespoon tomato paste
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, finely chopped
  • 1 bay leaf
  • 3 cups full-bodied red wine such Cotes du Rhone or Chianti
  • 2 1/2 cups beef stock
  • 1 pound white or brown crimini mushrooms

Directions

  1. eat oven to 425.

  2. Cut the bacon into short strips. In a deep saucepan, saute the bacon in 1 tablespoon of butter until bacon is cooked but not crispy.

  3. Pat beef dry with a paper towel and add it to the bacon in 3-4 batches. Brown each batch of meat then remove from pan.

  4. bacon and meat aside in the casserole baking dish you will use in the oven. Sprinkle salt, pepper and almond flour evenly over the meat. Bake meat in the oven without a cover for 10 minutes so the flour is absorbed into the meat and hopefully creates a slight crust on the outside. Remove from the oven and turn the heat down to 325.

  5. In the saucepan on the stove, add 1 tablespoon of butter to the remaining fat from the bacon and meat and sauté the carrots and onion until soft, about 8 minutes. Add the tomato paste, garlic, thyme, parsley and bay leaf. Stir in the wine and beef broth and bring to a gentle boil. Let simmer for 3-5 minutes, then pour over the meat in the casserole pan. Cover the dish and cook in the oven for about 2 1/2 hours. The liquid should be gently bubbling the whole time. You’ll know it’s done when the meat is so tender that it easily pulls apart with a fork.

  6. While the meat is cooking, slice the mushrooms and sauté in the remaining tablespoons of butter.

  7. Here is a tip directly from Julie Child: Don’t crowd the mushrooms. If you cook too many at once the pan will fill with liquid and they won’t brown. Saute them in 3-4 batches, adding butter as needed. Set the mushrooms aside.

  8. When the meat is done, remove the casserole pan from the oven.

  9. Put a bowl under a colander and pour the meat and liquid into the colander so the liquid drains out. Bring the liquid to a gentle boil and simmer for 8-10 minutes. Pour over meat and mushrooms. Garnish with parsley and serve.

  10. Read more: http://www.marksdailyapple.com/beef-burgundy-recipe/#ixzz2P9BwhpTQ

Email to a friend | Print this recipe | Back