Beef burgundy

By popular demand (and by “popular”, I mean “Mary Jane”), here is my* beef burgundy recipe, which is divine, esp. Day Two, and is best served with whipped potatoes.

*Adapted from a diabetic cookbook of the 1990s, if I recall. My father-in-law Max made the same recipe, with his own twists.

beef-burgundy

Beef Burgundy

5-6 slices of bacon

2+ cups onions, coarsely chopped

2 lbs (1 kg) lean stewing beef

2 tbsp flour

1 tsp salt

½ tsp each of thyme, marjoram, and herbes de provence

¼ tsp each ground pepper, garlic powder

1 ½ cups red wine (hearty, like a cabernet sauvignon)

1 ½ cups beef broth

Beef bovril to taste (for beefier taste)

1 tbsp tomato paste

½ lb+ mushrooms, coarsely chopped

Steps:

1. Fry bacon slices in heavy and deep sauté pan until crisp.  (Mary Jane and I favour our Le Creuset French oven)

2. Remove bacon from pan when crisp – towel off grease & crumble. Put aside.

3. Fry chopped onions in bacon grease until tender. Remove to another bowl and set aside.

4. Brown stewing beef (in 1 inch cubes). When brown, add flour, herbs, salt, pepper, and garlic powder. Stir fry for 1 minute.

5. Return bacon to pan. Stir in wine, beef broth and tomato paste.

6. Simmer, loosely covered, for 2 hours; stir occasionally. Liquid should almost (not quite) completely reduce – should be enough to coat mushrooms and onions (next step).

7. Add mushrooms and onions and continue to simmer for 20 more minutes.

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