Beef Burgundy
This dish orginates from Burgundy France and uses the wine produced there to flavor this much loved rich stew. My version here follows the traditional preparation to some extent, however I use homemade beef stock, in a larger amount and decrease the wine by almost half. We like the rich beef flavor to shine with the wine adding flavor. My spices are slightly spicier as well. This is a delicious hearty stew great with potatoes, pasta or rice for the amazing sauce. A crisp green salad wold balance it out for a memorable meal!
Beef Burgundy
This dish orginates from Burgundy France and uses the wine produced there to flavor this much loved rich stew. My version here follows the traditional preparation to some extent, however I use homemade beef stock, in a larger amount and decrease the wine by almost half. We like the rich beef flavor to shine with the wine adding flavor. My spices are slightly spicier as well. This is a delicious hearty stew great with potatoes, pasta or rice for the amazing sauce. A crisp green salad wold balance it out for a memorable meal!
Cooking Instructions
- 1
Preheat the oven to 300°F.
- 2
In a Dutch 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 ignite until flames end.
- 6
Add the carrots, onions and garlic and cook about 15 minutes, add the burgundy wine and bring to a boil, reduce by 1/2.
- 7
Add tomato paste, broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer.
- 8
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.
- 9
Meanwhile in a skillet add 2 tablespoons of butter and sauté the mushrooms and pearl onions until tender.
- 10
Add to beef when it's done.
- 11
Combine remaining 2 tablespoons butter with the flour to make a paste in a small bowl.
- 12
On top of 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 minutes.
- 13
Add parsley and green onions.
- 14
Serve in bowls garnish with more parsley and green onions.
- 15
Serve with crusty bread, mashed potatoes or rice.
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