Beef Burgundy

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Beef Burgundy
Categories: Beef, Meats, Wine
Yield: 8 servings

16 sm White onions; peeled (about
-1 lb)
6 Strips lean bacon; diced
1/4 c Butter or margarine; 1/8 lb
4 lb Beef chuck; cut in 1-1/2
-inch cubes; fat trimmed
-off
1/4 c Brandy (optional)
1 1/2 ts Salt
1/4 ts Freshly ground pepper
2 c Burgundy or
Other dry red table wine
3 Whole cloves garlic; peeled
2 c Small whole mushrooms
1 1/2 c ;water
1 Or 2 sprigs parsley
1 Celery top
2 Carrots; quartered
1 Bay leaf
1 Sprig fresh thyme or
1 ts Dried thyme
6 T Flour
1/2 c ;cold water

Brown onions with bacon and butter in a Dutch oven; remove onions and
bacon with a slotted spoon and set aside. Add meat to pan and brown
well on all sides. If desired, pour brandy over beef and set aflame,
tilting pan to keep flame going as long as possible. (Note I never
flame the brandy, but add the Brandy when I add the wine to the
meat). Add wine, garlic, mushrooms, the 1-1/2 cups water, onions,
and bacon. Make a bouquet garni by tying together in a piece of
cheesecloth the parsley, celery top, carrot, bay leaf, and thyme (use
a long string so bouquet can easily be removed from pan). Add
bouquet garni. Cover and simmer for about 1-1/2 hours, or until the
meat is tender.

Lift beef, mushrooms, and onions out of the pan with a slotted spoon;
arrange in a covered 3-quart casserole or baking dish. Strain the
liquid through a sieve, discarding bouquet garni, garlic, and bacon.
Mix flour to a smooth paste with the 1/2 cup cold water; stir into
meat stock and cook, stirring, until gravy is thick and smooth. Pour
gravy over meat and serve immediately, or refrigerate and reheat,
covered, in a moderate oven 350 degrees for about 35 minutes, or
until hot and bubbly. Makes 8 to 10 servings.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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