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We hope you got benefit from reading it, now let’s go back to beef burgundy recipe. You can have beef burgundy using 20 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to make Beef Burgundy:
- Provide olive oil, I used chili infused
- You need thin bacon
- You need beef chuck, cut into cubes
- Take baby carrots
- Get red onions, sliced
- Take garlic cloves, minced
- Get brandy
- Use good quality burgundy wine
- Take homemade beef stock
- Provide sriracha seasoning
- Take sait and pepper
- Get tomato paste
- You need butter, divided us
- Provide all purpose flour
- Get dryed thyme
- Prepare frozen pearl onions
- Take small button mushrooms
- Get Garnish
- Get chopped parsley and sliced green onions
- You need hot sauce to taste, such a as Frank's red hot
Steps to make Beef Burgundy:
- 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
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