Beef Burgundy

Beef Burgundy

Great flavor. Very rich taste. Unfortunately, this one is time consuming. I haven't tried it in the crock-pot yet but it would probably be good for that.

Ingredient List

2 Tbl oil

18-20 small white onions, peeled or frozen

3-5 lbs beef chuck, cut into 1/2" cubes

2 Tbl flour

1/2 tsp salt

1/4 tsp pepper

1-2 cups Burgundy wine

2 cloves garlic, crushed

3/4 cup beef stock

1 8oz can of tomato sauce

2 Tbl chopped parsley

1 bay leaf

1 tsp thyme

3/4 lb fresh mushrooms

2 Tbl butter

Lightly brown the onions in the oil and remove with a slotted spoon and reserve. Pat meat dry between paper towels and brown it on all sides in the same pot without crowding. Sprinkle browned meat with flour, salt and pepper. Add wine, garlic, stock, tomato sauce and herbs. Over medium heat, bring the mixture to a simmer and then cook it tightly covered for two or more hours or until meat is fork tender. Stir occasionally to be sure the meat doesn't stick. Add the onions in after 1 hour. 

Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Quarter the mushrooms and heat butter and in the skillet and lightly saute the mushrooms and set aside.

When the beef mixture is done, skim off any fat, add the mushrooms and serve over egg noodles.

Slow-cooker variation:

Brown the meat and onions. Add all ingredients to the slow cooker reserving the mushrooms for later. Cook on low 4-6 hours.