| | Beef Burgundy 2 RecipesFromScratch.com9/5/06 6 strips of bacon, cut up
3 pounds of beef stew
1 carrot, sliced
1 medium onion, sliced
1 teaspoon of salt
1/4 teaspoon of pepper
3 tablespoons of flour
2 cans of beef broth
2 cups of red Burgundy wine
1/2 - 1 teaspoon of garlic
1/2 teaspoon of thyme
1 bay leaf
10 - 12 small onions
3 tablespoons of butter
2 tablespoons of salad oil
1 can of mushrooms |
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Cook the bacon in Dutch oven until crisp. Remove bacon drippings from pan; brown beef in bacon drippings. remove beef; brown carrot and sliced onion in drippings. Drain fat; return bacon and beef to pan with vegetables. Add salt, pepper, and flour, stirring slightly. add 1 1/2 cans of beef broth, wine, garlic, thyme and bay leaf. Cover and simmer for 3 hours. Brown the onions in butter and oil for 10 minutes. Add mushrooms; brown. Add the remaining broth. Cover and simmer for 1 hour or until the onions are tender. Add the mushrooms and onions to meat and vegetables in Dutch oven, heat thoroughly. Serve over noodles. Makes 6 servings |
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