Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, beef in burgundy. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beef in Burgundy is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Beef in Burgundy is something that I’ve loved my entire life.
The key to a good beef burgundy is getting a good reduction. I flour the beef and then saute it after it is browned then I deglaze the pan with some of the wine. I then carmelize the onions lighly and saute the mushrooms followed by another deglaze consiting of wine and balsamic vinegar.
To get started with this recipe, we have to first prepare a few components. You can have beef in burgundy using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef in Burgundy:
- Prepare 6 bacon strips fat
- Make ready 3 lbs stew beef
- Get 3 or 4 cups dry red wine
- Take 2 cups beef stock
- Get 2 Tbsp tomato paste
- Prepare 3 cloves garlic, crushed
- Take 1/2 tsp thyme
- Take 1 bay leaf
- Take 1 lbs mushrooms, browned in butter
- Make ready 2 or 3 yellow onions, browned in butter
- Take 1 cup roux (1/2 cup flour & 1/2 cup butter)
This savory succulent red wine stew is filled with tender pieces of beef, mushrooms, pearl onions, and fresh herbs. This recipe is easy enough to make for a busy weeknight dinner and fancy enough to serve when entertaining guests. This easy Beef Burgundy recipe simplifies the classic dish made famous by Julia Child. Tender beef, vegetables and potatoes are slowly braised in a rich broth for a hearty, satisfying and nourishing dinner that can be prepared in the oven or in the slow cooker!
Instructions to make Beef in Burgundy:
- Oil cast iron pan with bacon fat amd brown the stew beef. The pieces should be a deep brown. Remove them and place in large 4-quart casserole pot
- In the casserole pot; add the wine, beef, tomato paste, garlic, thyme, bay leaf and salt to taste
- Once all stew beef is browned, deglaze the cast iron with more red wine and add to casserole pot
- Put the cassrole pot in a 350° oven, uncovered, for 2 to 3 hours
- Once the meat is tender, add the mushrooms and onions. Cook for another 20 minutes. After that add the roux
- Serve with lots of wine, cooked greens and a large salad
Beef Burgundy, or Boeuf Bourguignon as its called in France, is a delicious, full-flavored stew that has turn-of-the-century historic roots in using the local Charolais bulls for the base beef. Julia Child revived the recipe and gave it renewed interest through her book, Mastering the Art of French Cooking. I got this delightful beef burgundy from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this beef burgundy recipe. Remove the bacon from the pan and in the fat, brown the beef.
So that’s going to wrap it up with this exceptional food beef in burgundy recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
