Steps to Make Favorite Beef in Burgundy

Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Perfect Beef in Burgundy. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef in Burgundy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef in Burgundy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef in Burgundy is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef in Burgundy estimated approx 180 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Beef in Burgundy using 11 ingredients and 6 steps. Here is how you can achieve it.

This is from The Frugal Gourmat cookbook by Jeff Smith with help from WTTW Chicago

Ingredients and spices that need to be Take to make Beef in Burgundy:

1. 6 bacon strips fat
2. 3 lbs stew beef
3. 3 or 4 cups dry red wine
4. 2 cups beef stock
5. 2 Tbsp tomato paste
6. 3 cloves garlic, crushed
7. 1/2 tsp thyme
8. 1 bay leaf
9. 1 lbs mushrooms, browned in butter
10. 2 or 3 yellow onions, browned in butter
11. 1 cup roux (1/2 cup flour & 1/2 cup butter)

Steps to make Beef in Burgundy

1. 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
2. In the casserole pot; add the wine, beef, tomato paste, garlic, thyme, bay leaf and salt to taste
3. Once all stew beef is browned, deglaze the cast iron with more red wine and add to casserole pot
4. Put the cassrole pot in a 350° oven, uncovered, for 2 to 3 hours
5. Once the meat is tender, add the mushrooms and onions. Cook for another 20 minutes. After that add the roux
6. Serve with lots of wine, cooked greens and a large salad

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