LadyHawk108
03-21-2002, 07:56 PM
Beef in Burgundy
6 slices bacon
3 lbs good stewing beef
Olive oil or peanut oil, (optional)
3 cups burgundy
2 cups beef stock
2 tbsp. tomato paste
3 cloves garlic, crushed
1/2 tsp. thyme
1 bay leaf
salt to taste, not too much
1 lb mushrooms, browned in butter
yellow onions, peeled, chopped, and browned in butter
1/2 cup flour, browned in:
1/2 cup butter (Roux)
Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt)
Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
6 slices bacon
3 lbs good stewing beef
Olive oil or peanut oil, (optional)
3 cups burgundy
2 cups beef stock
2 tbsp. tomato paste
3 cloves garlic, crushed
1/2 tsp. thyme
1 bay leaf
salt to taste, not too much
1 lb mushrooms, browned in butter
yellow onions, peeled, chopped, and browned in butter
1/2 cup flour, browned in:
1/2 cup butter (Roux)
Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt)
Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.