Burgundy Beef
So, after MUCH procrastination..(and a reminder after making it for the Sunday meal)..I'm finally getting around to typing this up for a friend! Sorry it took me SO long!! I'm sure you didn't mind at all....{insert sheepish grin}
Oh, and I love William in the background
Oh, and I love William in the background
First and foremost, preheat the oven to 350....it's always best to this this step in the beginning!
You will need the following ingredients:
1 Pound of small white onions (I used one yellow onion, but it doesn't make as good a display)
6 Slices of Bacon, diced
4 Pounds of boneless Beef chuck cut into bite-sized pieces
1/4 cup of Brandy
1 1/2 tsp Salt
1/4 tsp Pepper
2 cups of Burgundy Wine
2 cloves of garlic, minced
1 pound of small Mushrooms
2 sprigs of fresh Parsley
Leafy top from 1 Celery stalk
1 Carrot peeled and quartered
1 Bay leaf
1 tsp dried Thyme
3 T Cornstarch (or 1 1/2 T Arrowroot)
1/2 cup Water
Directions:
1. In a medium heavy non-stick skillet (I use our cast-iron pot), brown the onions and bacon over medium heat and set aside.Add the beef chunks to the skillet, a few at a time and brown on all sides, transferring them into a bowl with the onions and bacon as they are done.
2. When all the meat is browned return it to the skillet. In a small saucepan, warm the brandy over low heat until warm to the touch. (now for the fun part!!=)) Ignite the brandy with a match and pour over the meat. (you have my permission to scream when the flame gets BIG) Stir gently until the flame goes out.
3. Put the beef, bacon, and onion mixture into a deep 3-quart casserole. (or just leave it in the cast-iron pot if you have one) Sprinkle with salt and pepper. Pour about 1/2 cup of the Burgundy into the skillet; bring to a boil, stirring constantly to scrape up the browned bits of meat. Pour over the meat in the casserole. Add the remaining Burgundy, the garlic, mushrooms, parsley sprigs, celery, carrot, bay leaf, and thyme to the meat mixture. Bake, tightly covered, for 2 hours or until the beef is tender.
4. Using a slotted spoon, remove the beef, bacon, mushrooms, and onion to a large bowl. Put in the warm over to keep the food hot. Boil the cooking liquid until reduced by half. In a small bowl, blend the cornstarch (or arrowroot) and water, whisk into the hot cooking liquid. Cook over medium heat until thickened, whisking constantly. Return the meat, bacon, mushrooms, and onion to the casserole. Pour the thickened cooking liquid over the meat mixture. Garnish with chopped parsley or chilled celery curls and serve.
NOTE: to make the chilled celery curls take one celery stalk, cut the end in slices and make sure you don't cut all the way down to the other end. Put sliced part first into iced cold water for a few hours, or until it starts to curl. (this is also a fix ahead) Taste good with roasted or mashed potatoes and a BIG garden salad!!Bon Appétit!
There you go!! I sure hope you enjoy this as much as we did! =)
Next blog post will have something more interesting....I promise! Until next time!
Y'all come back now, ya hear?!?!? {insert smile}
You will need the following ingredients:
1 Pound of small white onions (I used one yellow onion, but it doesn't make as good a display)
6 Slices of Bacon, diced
4 Pounds of boneless Beef chuck cut into bite-sized pieces
1/4 cup of Brandy
1 1/2 tsp Salt
1/4 tsp Pepper
2 cups of Burgundy Wine
2 cloves of garlic, minced
1 pound of small Mushrooms
2 sprigs of fresh Parsley
Leafy top from 1 Celery stalk
1 Carrot peeled and quartered
1 Bay leaf
1 tsp dried Thyme
3 T Cornstarch (or 1 1/2 T Arrowroot)
1/2 cup Water
Directions:
1. In a medium heavy non-stick skillet (I use our cast-iron pot), brown the onions and bacon over medium heat and set aside.Add the beef chunks to the skillet, a few at a time and brown on all sides, transferring them into a bowl with the onions and bacon as they are done.
2. When all the meat is browned return it to the skillet. In a small saucepan, warm the brandy over low heat until warm to the touch. (now for the fun part!!=)) Ignite the brandy with a match and pour over the meat. (you have my permission to scream when the flame gets BIG) Stir gently until the flame goes out.
3. Put the beef, bacon, and onion mixture into a deep 3-quart casserole. (or just leave it in the cast-iron pot if you have one) Sprinkle with salt and pepper. Pour about 1/2 cup of the Burgundy into the skillet; bring to a boil, stirring constantly to scrape up the browned bits of meat. Pour over the meat in the casserole. Add the remaining Burgundy, the garlic, mushrooms, parsley sprigs, celery, carrot, bay leaf, and thyme to the meat mixture. Bake, tightly covered, for 2 hours or until the beef is tender.
4. Using a slotted spoon, remove the beef, bacon, mushrooms, and onion to a large bowl. Put in the warm over to keep the food hot. Boil the cooking liquid until reduced by half. In a small bowl, blend the cornstarch (or arrowroot) and water, whisk into the hot cooking liquid. Cook over medium heat until thickened, whisking constantly. Return the meat, bacon, mushrooms, and onion to the casserole. Pour the thickened cooking liquid over the meat mixture. Garnish with chopped parsley or chilled celery curls and serve.
NOTE: to make the chilled celery curls take one celery stalk, cut the end in slices and make sure you don't cut all the way down to the other end. Put sliced part first into iced cold water for a few hours, or until it starts to curl. (this is also a fix ahead) Taste good with roasted or mashed potatoes and a BIG garden salad!!
Bon Appétit!
There you go!! I sure hope you enjoy this as much as we did! =)Next blog post will have something more interesting....I promise! Until next time!
Y'all come back now, ya hear?!?!? {insert smile}
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