Beef in Burgundy
Recipe: #8682
March 20, 2013
Categories: Casseroles, Stewing Beef, Easter, Fathers Day, Mothers Day, Potluck, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Bake, Wine, Make it from scratch, , more
"SOURCE Jeff Smith the FRUGAL GOURMET with modifications This recipe is a family favorite and doubles or triples wonderfully for large gatherings. When I cook on the stove top I use a low heat for several hours adding wine as it cooks down until the last hour. Make sure if using stovetop method to stir frequently."
Ingredients
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- ROUX
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Nutritional
- Serving Size: 1 (517.7 g)
- Calories 549.5
- Total Fat - 31.1 g
- Saturated Fat - 11.7 g
- Cholesterol - 53.4 mg
- Sodium - 842.7 mg
- Total Carbohydrate - 47 g
- Dietary Fiber - 3.4 g
- Sugars - 19.6 g
- Protein - 16.2 g
- Calcium - 188.7 mg
- Iron - 4.8 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cut the bacon into little strips, and blanch with boiling water.
Step 2
Fry gently, being careful not to burn them or darken the fat.
Step 3
Remove the bacon from the pan and brown the meat in the fat, you may need to add a little oil. ( Note: do not flour the meat ).
Step 4
Brown the meat until a nice rich brown on all sides.
Step 5
Place the meat in a large 4 quart caserole or heavy pot.
Step 6
Add the wine and soup stock.
Step 7
Add the tomato paste, garlic, thyme, a bay leaf and a little salt.
Step 8
Deglaze the frying pan by putting back on the heat .
Step 9
When the pan is slightly hot, add a stiff shot of red wine, and move it around with a woden spoon.
Step 10
Add this liquid to the casserole or pot.
Step 11
Bake in a 350f oven for 2 to 3 hours. ( I cook this on top the stove in a heavy pot for 3 -4 hours on low heat).
Step 12
When the beef is tender add the mushrooms and yellow onions.
Step 13
Cook for 30 minutes more and then thicken with the Roux.
Step 14
Serve over egg noodles or rice.
Step 15
Step 16
Roux:
Step 17
Mix flour with the butter and brown until a nice deep brown.
Tips
No special items needed.