This is possibly the best beef burgundy ever. It takes a little time...but the final outcome is totally worth it! I'm a huge fan of Le Creuset cookware. It's simply remarkable and makes clean up super easy and fast.
Write a review
Amount Per Serving
Calories from Fat 165
% Daily Value *
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Total Carbohydrates 31g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
3 lb. beef chuck cut into 1 1/2 inch cubes
3/4 cup all purpose flour
5-6 T. olive oil - this doesn't have to be exact - just don't over do it
1/4 cup good red wine
2 medium sized yellow onions peeled and sliced
2-3 baby carrots peeled and sliced
1/2 package of frozen pearl onions or to taste
1 lb mushrooms cut into a quarters
1 1/2 cup of good red wine - I use a Cotes-du-Rhone
2-3 cups of beef stock - you can use beef broth, but stock makes a richer sauce
3 cloves of minced garlic
1 1/2 T. tomato paste
2 bay leaves
6 sprigs of fresh Italian parsley
2 sprigs of fresh sage
1 T prepared horseradish
1 crusty baguette sliced into thick slices
Pat the beef dry with paper towels.
Add flour to a large bowl and season with salt and pepper. Mix.
Add the beef in batches and toss in the flour mixture.
In a large Dutch Oven, oven medium-high heat, heat 4 T olive oil. Add beef in batches and brown on all sides. This step takes 5-7 minutes per batch. (Do not add it all at the same time or it will not brown.) Transfer browned meat to a bowl.
Reduce heat and add 1/4 cup red wine to the pot and using a wooden spoon, scrape up the browned bits on the bottom of the pot.
Add the onions and saute until well browned - approx. 12-15 minutes.
Add the sliced carrots and saute for another 3 minutes.
Add beef stock, browned beef and the juices, 1 1/2 cups of wine, tomato paste, garlic, bay leaves, parsley sprigs, and sage and stir. Do not add the mushrooms or the pearl onions!
Reduce heat and cover and simmer, stirring occasionally for approximately 2 hours. The meat should be fork-tender. If after two hours it's not, then continue cooking until tender.
While the meat is cooking, cut the mushrooms into quarters and saute in a large pan with butter, salt and pepper. Do not crowd or the mushrooms will not get browned. Cook for no more than 4 minutes.
Once the meat is tender, add browned mushrooms and the juice plus the frozen pearl onions. (There's no need to thaw the onions.) Cook for another 10 minutes to let all the flavors incorporate.
To prepare the baguette: Slice into two semi-thick slices per serving. Brush with olive oil and dust with a little sea salt. Broil until lightly toasted. Remove from broiler and place two pieces of toasted bread in the bottom of each person's bowl.
Spoon the Beef Burgundy over the toasted baguette and sprinkle with chopped parsley.
If you find that the sauce is not thick enough mix flour and butter to form a thick paste and add in small doses to the pot until the sauce reaches the desired thickness.
By Cindy Laverty
Discovering Franklin http://old.discoveringfranklin.com/
#crowdpleaserrecipes #beefstewrecipes #DiscoveringFranklin #cookingforacrowd #wineinrecipes #CindyLavertycooks #easybeefstewrecipes #DiscoveringFranklinblog #recipesinDiscoveringFranklin #recipesforbeefburgundy