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    Beef Burgundy


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 6 slices bacon
    • 2 lbs. beef stew meat, cut into 1 2/3 inch cubes
    • 1/4 cup all-purpose flour
    • 2 cups Burgundy wine
    • 1 can beef broth
    • 8 oz. mini peeled carrots, peeled
    • 3 tablespoons chopped fresh parsley, divided
    • 1 bay leaf
    • 1 clove garlic, minced
    • 3/4 teaspoon salt
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon pepper
    • 8 oz. wild mushrooms, such as ****ake, crimini, and oyster, trimmed and sliced
    • 2 cups frozen pearl onions from 1 (1 lb.) pkg, thawed


    Instructions


    1. Preheat oven to 325 degrees.
    2. In ovenproof pot or Dutch oven over med-high heat cook bacon until crisp, 6 minutes; drain on paper towels.
    3. In drippings in pot cook beef, in batches if necessary, turning occasionally, until browned on all sides, 2-3 minutes.
    4. Coarsely chop 4 slices reserved bacon; reserve. Remove beef from pot; set aside.

    5. Sprinkle flour over remaining fat in pot; cook, stirring constantly until combined, about 1 minute.
      Slowly stir in wine and broth; bring to boil.
    6. Cook, stirring occasionally, until thickened, 1-2 minutes.
    7. Add beef, carrots, 2 tablespoons parsley, bay leaf, garlic, salt, thyme, pepper and reserved chopped bacon.
    8. Cover; bake 2 hours. Stir in mushrooms and onions; cover.
    9. Bake until beef is tender, about 20 minutes. Discard bay leaf.
    10. Serve sprinkled with bacon and remaining parsley.


    Final Comments


    6 servings
 

 

 

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