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How to Prepare Appetizing Beef Burgundy
Beef Burgundy. Heat the olive oil in a large Dutch oven. This didn't taste like beef burgundy more like au jus for roast beef. I used this recipe for venison loins instead of beef- it came out so tender and the gravy was very flavorful.
With switched-up ingredients and creative twists, our most popular variations elevate this classic from familiar to fabulous. Great beef burgundy recipe, and easy to put together. I have made this in both my crockpot and a dutch oven on the stovetop when I had less time for cooking and it worked well. You can cook Beef Burgundy using 20 ingredients and 17 steps. Here is how you cook that.
Ingredients of Beef Burgundy
- Prepare 2 tablespoons of olive oil, I used chili infused.
- You need 6 slices of thin bacon.
- You need 2 1/2-3 pounds of beef chuck, cut into cubes.
- It's 12 of baby carrots.
- Prepare 2 of red onions, sliced.
- You need 4 of garlic cloves, minced.
- Prepare 1/4 cup of brandy.
- Prepare 2 cups of good quality burgundy wine.
- Prepare 4 cups of homemade beef stock.
- You need 1 teaspoon of sriracha seasoning.
- It's to taste of sait and pepper.
- It's 1 tablespoon of tomato paste.
- It's 3 1/2 tablespoons of butter, divided us.
- Prepare 3 tablespoons of all purpose flour.
- Prepare 1 teaspoon of dryed thyme.
- Prepare 1 pound of frozen pearl onions.
- It's 1 pound of small button mushrooms.
- It's of Garnish.
- Prepare of chopped parsley and sliced green onions.
- You need of hot sauce to taste, such a as Frank's red hot.
I have used both chuck roast and sirloin steak, and both tasted good in the burgundy sauce. Great recipe to serve to a table full of people with a spinach salad, and a. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil.
Beef Burgundy step by step
- Preheat the oven to 300.
- 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..
- Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper.
- Brown in batches in the hot oil, removing to a plate when brown.
- Off heat add brandy and ignight until flames end.
- Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2.
- Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer.
- 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.
- Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender.
- Add to beef when it's done.
- Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl..
- 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.
- Add parsley and green onions.
- Serve in bowls garnish with more parsley and green onions.
- Serve with crusty bread, mashed potaos or rice.
Pinot noir - Beef Bourguignon is also known as Beef Burgundy, and thus the wine called for is a Pinot Noir - the most famous variety of wine produced in the Burgundy region of France. Using a lighter style wine might sound unexpected for a hearty stew, but the more delicate flavour compared to bolder wines like Shiraz makes it ideal for. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Slow Cooker, Instant Pot/Pressure Cooker, Stove Top and the traditional Oven method included! Easy to make, every step is worth it.
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