Beef in Burgundy

Name: Beef in Burgundy
Total time: 10800 s
Yield: 8 servings
Cuisine: American
Ingredients: 6 bacon strips fat; 3 lbs stew beef; 3 or 4 cups dry red wine; 2 cups beef stock; 2 Tbsp tomato paste; 3 cloves garlic, crushed; 1/2 tsp thyme; 1 bay leaf; 1 lbs mushrooms, browned in butter; 2 or 3 yellow onions, browned in butter; 1 cup roux (1/2 cup flour & 1/2 cup butter)

aklinker91 @cook_3039718

This is from The Frugal Gourmat cookbook by Jeff Smith with help from WTTW Chicago

aklinker91 @cook_3039718

This is from The Frugal Gourmat cookbook by Jeff Smith with help from WTTW Chicago

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Ingredients

180 mins

8 servings

6bacon strips fat
3 lbsstew beef
3or 4 cups dry red wine
2 cupsbeef stock
2 Tbsptomato paste
3 clovesgarlic, crushed
1/2 tspthyme
1bay leaf
1 lbsmushrooms, browned in butter
2or 3 yellow onions, browned in butter
1 cuproux (1/2 cup flour & 1/2 cup butter)

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Steps

180 mins

1

Oil cast iron pan with bacon fat amd brown the stew beef. The pieces should be a deep brown. Remove them and place in large 4-quart casserole pot
2

In the casserole pot; add the wine, beef, tomato paste, garlic, thyme, bay leaf and salt to taste
3

Once all stew beef is browned, deglaze the cast iron with more red wine and add to casserole pot
4

Put the cassrole pot in a 350° oven, uncovered, for 2 to 3 hours
5

Once the meat is tender, add the mushrooms and onions. Cook for another 20 minutes. After that add the roux
6

Serve with lots of wine, cooked greens and a large salad