Beef Burgundy Recipe
Overview:
This Beef Burgundy recipe is a delightful adaptation of a classic dish, perfect for a cozy winter meal or a comforting weeknight dinner. It’s European-inspired, kid-friendly, and can be prepared in under 4 hours, making it an ideal choice for busy families. With a total time of 2 hours and 20 minutes, including prep and cook time, this dish yields approximately 10 servings, ensuring there’s enough to go around.
- Prep Time: 5 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 20 minutes
Ingredients:
- 1 bouquet garni (bundle of herbs tied in cheesecloth)
- 1/4 cup butter
- 16 slices bacon
- 6 tablespoons margarine
- 4 pounds boneless beef chuck, cubed
- 1/4 cup brandy (optional)
- 2 cups Burgundy wine
- 2 cups dry red wine
- 2 garlic cloves, minced
- 2 cups small mushrooms (optional, omit if allergic)
- 1 1/2 cups water
- 6 tablespoons all-purpose flour
- 1/2 cup cold water
- Cooked rice or noodles, for serving
Instructions:
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Prepare Bouquet Garni:
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Cook Onions and Bacon:
- In a large, heavy pan, melt butter over medium heat.
- Add onions and bacon, cooking until onions are lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.
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Brown Beef:
- Brown beef cubes in the same pan, in batches, until well browned on all sides.
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Deglaze the Pan:
- If using brandy, carefully add it to the pan away from any flammable items and ignite. Shake or tilt the pan until the flame dies out.
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Simmer:
- Return all meat to the pan and add Burgundy wine, garlic, mushrooms (if using), water, and the prepared bouquet garni.
- Bring to a boil, then reduce heat, cover, and simmer for about 1 1/2 hours, or until the meat is tender.
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Prepare Sauce:
- Using a slotted spoon, transfer meat, mushrooms, and onions to a serving dish and keep warm.
- Strain the meat juices through a fine wire strainer into a medium-sized pan.
- In a small bowl, mix flour and the 1/2 cup of cold water to make a smooth paste.
- Stir the flour mixture into the meat juices and cook over medium heat, stirring constantly, until the sauce thickens and becomes smooth.
- Season the sauce to taste with salt and pepper.
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Serve:
- Pour the sauce over the meat and vegetables.
- If making ahead, let the dish cool, then cover and refrigerate. To reheat, transfer to a baking dish, cover, and bake in a 350°F (175°C) oven until bubbly and heated through, about 35 minutes.
- Serve over hot cooked rice or noodles, if desired.
Kiwidutch’s Notes:
Kiwidutch, the creator of this adapted recipe, shares some personal experiences and ideas for enhancements:
- They skipped the brandy part of the recipe and experimented with different cooking methods.
- The addition of a head of chopped broccoli improved the flavor significantly when pressure-cooked for 30 minutes.
- Despite missing mushrooms due to allergies, the dish turned out delicious, especially when served with roast potatoes.
Nutritional Information (per serving):
- Calories: 608.8
- Fat: 26.1g
- Saturated Fat: 10.5g
- Cholesterol: 204.6mg
- Sodium: 270.8mg
- Carbohydrates: 18.4g
- Fiber: 2.4g
- Sugar: 5.5g
- Protein: 63.8g
This Beef Burgundy recipe offers a hearty and flavorful dish that can easily be customized to suit individual tastes and dietary needs. Whether enjoyed on a chilly winter evening or as a satisfying weeknight dinner, it’s sure to become a family favorite.
