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Main Dishes

Beef Burgundy

Marinade Ingredients: (overnight)

  • 3 1/2 lb. beef chuck, fat removed and cut into cubes
  • 3 cups red wine (1 full bottle)
  • 1 onion, coarsely chopped
  • 7 to 10 garlic cloves, cut in half
  • 3 bay leaves
  • 12 black peppercorns

Stew Ingredients

  • 2 tablespoons canola oil
  • 1/2 lb. bacon, cut into strips
  • 24 frozen pearl onions, thawed
  • 15 mini carrots, cut in half lengthwise and 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

Garnish Ingredients

  • 8 oz. mushrooms, cleaned, stems removed, and quartered
  • 1 tablespoon canola oil
  • 1 teaspoon garlic, finely chopped
  • Salt and freshly ground black pepper

Marinade Preparation

  1. Place the beef in a large bowl.
  2. Combine the remaining marinade ingredients and pour over the beef.
  3. Cover and refrigerate overnight, stirring a few times if possible.

Stew Directions

  1. Remove the meat from the marinade and discard the marinade.
  2. Pat the meat dry with paper towels and season with salt and pepper.
  3. Heat 1 tablespoon canola oil in a large ovenproof pot over medium heat.
  4. Add the bacon and cook for about 5 minutes without browning. Remove with a slotted spoon and reserve.
  5. Preheat the oven to 275 degrees F.
  6. Working in batches, brown the beef on all sides. Do not overcrowd the pot. Reserve the browned beef.
  7. Add the remaining tablespoon of oil, then add the pearl onions and carrots. Cook for 5 minutes, stirring occasionally.
  8. Reduce heat to medium-low, sprinkle with flour, and continue cooking for 5 minutes.
  9. Return the bacon and beef to the pot and toss to coat with the flour.
  10. Add the red wine, beef stock, and tomato paste. Stir well and bring to a boil.
  11. Cover and transfer the pot to the oven.
  12. Cook for 3 hours.
  13. Remove the lid and cook for an additional 15 minutes.

Garnish Directions

  1. Just before serving, heat the oil in a frying pan.
  2. When the oil is very hot, add the mushrooms and cook until browned on one side.
  3. Stir and continue cooking for 8 minutes, stirring occasionally.
  4. Add the garlic and cook for an additional 2 minutes.
  5. Season with salt and freshly ground black pepper and serve with the stew.