Beef Burgundy Recipe by fenway
Cooking Instructions 2 hrs 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. 1 Preheat the oven to 300°F. 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. 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. 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. 4 Brown in batches in the hot oil, removing to a plate when brown. 5 Off heat add brandy and ignite until flames end. 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. 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. 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. 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. 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. 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. 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. 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. 13 Add parsley and green onions. 14 Serve in bowls garnish with more parsley and green onions. 14 Serve in bowls garnish with more parsley and green onions. 15 Serve with crusty bread, mashed potatoes or rice. 15 Serve with crusty bread, mashed potatoes or rice. 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