Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef in burgundy. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Beef in Burgundy is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Beef in Burgundy is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook beef in burgundy using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beef in Burgundy:
- Prepare 6 bacon strips fat
- Prepare 3 lbs stew beef
- Get 3 or 4 cups dry red wine
- Make ready 2 cups beef stock
- Take 2 Tbsp tomato paste
- Get 3 cloves garlic, crushed
- Get 1/2 tsp thyme
- Get 1 bay leaf
- Take 1 lbs mushrooms, browned in butter
- Get 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.
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