Beef Burgundy, a classic recipe for beef and vegetables, slow cooked
in red wine.
in red wine.
Ingredients
The night before, marinate:
- 3-1/2 lbs. beef chuck, fat removed and cut into cubes
- 3 cups red wine (1 full bottle)
- 1 onion, chopped coarsely
- 7-10 garlic cloves, cut in half
- 3 bay leaves
- 12 black peppercorns
For the stew:
- 2 Tablespoons canola oil
- 1/2 lb. bacon, cut into strips
- 24 frozen pearl onions, defrosted
- 15 mini carrots, cut in half lengthwise, then crosswise
- 1/4 cup, unbleached, all purpose flour
- 2-1/2 to 3 cups red wine
- 3 cups beef stock
- 1 Tablespoon tomato paste
For the garnish:
- 8 oz. mushrooms, cleaned, stems removed and cut into quarters
- 1 Tablespoon canola oil
- 1 teaspoon finely chopped garlic
- salt and freshly ground black pepper
Preparation
- Put the meat in a large bowl.
Combine the rest of the marinade ingredients and pour over the meat.
Cover and refrigerate overnight, stirring a couple of times if possible.
To make the stew, plan on starting at least 4 hours before you plan to serve it
About 1 hour of preparation time and 3 hours of cook time.
- Remove the meat from the marinade. Discard marinade.
- Dry the meat on paper towels, patting them to make sure they are dry enough. Season with salt and pepper.
- In a large, ovenproof pot, heat 1 tablespoon of the oil over medium heat.
- Add the bacon and cook about 5 minutes. Do not allow it to brown. Remove with a slotted spoon and reserve.
- Preheat oven to 275°F.
- Working in batches, add the meat to the pot and brown well. Do not crowd the meat, it may take 4 to 5 batches to finish. Reserve.
- Add 1 tablespoon of the oil, then add the pearl onions and carrots and cook for 5 minutes, stirring, until they are colored.
- Lower the heat to medium low and sprinkle on the flour, continue to cook for 5 minutes.
- Add the bacon and the beef back into the pot and toss them well to coat with the flour.
- Add the red wine, beef stock and tomato paste and stir to combine. Bring to a boil, cover the pot and put into the oven.
- Cook for 3 hours. Remove the top and cook for an additional 15 minutes.
For the garnish:
- Just before serving, heat 1 tablespoon of the oil in a frying pan.
- When the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side.
- Stir and continue cooking for 8 minutes, stirring occasionally.
- Add the garlic and cook an additional 2 minutes.
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