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Beef in the Burgundy Style




Source of Recipe


From Adapted from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins


Recipe Introduction


Testing note: When we can’t find frozen or fresh pearl onions, we substitute 2 to 3 small quarter-chopped onions.






Serves 6 to 8



List of Ingredients




5 slices thick-sliced bacon, cut into small dice
3 lbs. boneless beef rump roast, cut into 1-inch pieces
1 cup chopped onions
1 stalk celery, chopped
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 (750 ml) bottle red wine, preferably inexpensive
Pinot Noir
1 can beef broth (about 2 cups)
2 tbls. tomato paste
1 tbl. chopped fresh rosemary leaves
3 to 4 medium carrots, peeled and sliced crosswise
5 sprigs parsley, plus minced for garnish
1/2 tsp. crumbled thyme leaves
1 bay leaf
1 cup halved small white mushrooms
1 lb. frozen pearl onions, thawed


Recipe



1. Preheat oven to 350 degrees. In a large Dutch oven, sauté the bacon until crisp. Remove with a slotted spoon and drain on paper towels.

2. Pour off all but 1 tablespoon of the bacon drippings. Over medium-high heat, brown the beef cubes in the hot bacon grease a few pieces at a time until browned on all sides.

3. Add the chopped onions and celery to the beef, sprinkle lightly with salt and pepper and dust with the flour. Cook over high heat, stirring constantly for 5 minutes.

4. Reduce heat, stir in wine, beef broth, tomato paste, rosemary, carrots, 5 sprigs parsley, thyme, bay leaf, mushrooms, pearl onions and the reserved bacon pieces. Place the dish in the oven, cover and bake until the meat is tender, about 2 hours.

5. Remove from oven. Take out the bay leaf. Serve stew with rice, mashed potatoes or noodles. Garnish with chopped parsley.