Recipe: Appetizing Beef Burgundy

Beef Burgundy. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Tender cubes of beef are treated to a burgundy wine sauce and savory vegetables in Sherri Mott's robust entree. "I made this often when I worked full-time," she writes from New Carlisle, Indiana. "It's good over noodles or mashed potatoes." Slow Cooker Beef Burgundy Recipe photo by Taste of Home Coat beef with flour. Stir in consomme and reserved marinade. Season beef with salt and pepper. You can have Beef Burgundy using 20 ingredients and 17 steps. Here is how you cook it.

Ingredients of Beef Burgundy

1. You need 2 tablespoons of olive oil, I used chili infused.
2. It's 6 slices of thin bacon.
3. It's 2 1/2-3 pounds of beef chuck, cut into cubes.
4. It's 12 of baby carrots.
5. It's 2 of red onions, sliced.
6. Prepare 4 of garlic cloves, minced.
7. Prepare 1/4 cup of brandy.
8. It's 2 cups of good quality burgundy wine.
9. It's 4 cups of homemade beef stock.
10. It's 1 teaspoon of sriracha seasoning.
11. It's to taste of sait and pepper.
12. You need 1 tablespoon of tomato paste.
13. You need 3 1/2 tablespoons of butter, divided us.
14. It's 3 tablespoons of all purpose flour.
15. You need 1 teaspoon of dryed thyme.
16. It's 1 pound of frozen pearl onions.
17. You need 1 pound of small button mushrooms.
18. You need of Garnish.
19. Prepare of chopped parsley and sliced green onions.
20. Prepare of hot sauce to taste, such a as Frank's red hot.

In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day). The red wine was typically a red Burgundy - a Pinot Noir or Gamy.

Beef Burgundy step by step

1. Preheat the oven to 300.
2. In a duch oven cook (or a large skillet, which I use for more surface to brown then transfer to the dutch oven as done for the braising) bacon until crisp, remove to plate lined with paper towels to drain..
3. Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper.
4. Brown in batches in the hot oil, removing to a plate when brown.
5. Off heat add brandy and ignight until flames end.
6. Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2.
7. .
8. Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer.
9. Add the beef back, cover with a tight lid and place in the oven until meat and vegetables are very tender, 1 1/2 hours to 2 hours.
10. .
11. Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender.
12. Add to beef when it's done.
13. Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl..
14. On top if the stove bring the finished stew to a simmer, slowly stir in butter/flour paste, reduce heat to a low simmer and cook, stirring 5 miunutes.
15. Add parsley and green onions.
16. Serve in bowls garnish with more parsley and green onions.
17. Serve with crusty bread, mashed potaos or rice.

Most good beef stews do have red wine in them. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Also called "Beef Bourguignon" or "Bœuf Bourguignon," this beef stew braised in red wine and beef stock originated in France. A classic recipe typically includes carrots, onions, garlic and a variety of herbs, and may be garnished with pearl onions, mushrooms and bacon.