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Beef Burgundy
Beef Burgundy

Before you jump to Beef Burgundy recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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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 it.

The ingredients needed to make Beef Burgundy:
  1. Take olive oil, I used chili infused
  2. Prepare thin bacon
  3. Get beef chuck, cut into cubes
  4. You need baby carrots
  5. Get red onions, sliced
  6. Take garlic cloves, minced
  7. Take brandy
  8. You need good quality burgundy wine
  9. Take homemade beef stock
  10. Take sriracha seasoning
  11. Provide sait and pepper
  12. Prepare tomato paste
  13. Prepare butter, divided us
  14. Provide all purpose flour
  15. Prepare dryed thyme
  16. Use frozen pearl onions
  17. Get small button mushrooms
  18. Take Garnish
  19. Use chopped parsley and sliced green onions
  20. Use hot sauce to taste, such a as Frank's red hot
Steps to make Beef Burgundy:
  1. Preheat the oven to 300
  2. 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.
  3. Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper
  4. Brown in batches in the hot oil, removing to a plate when brown
  5. Off heat add brandy and ignight until flames end
  6. Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2
  8. Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer
  9. 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
  11. Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender
  12. Add to beef when it's done
  13. Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl.
  14. 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
  15. Add parsley and green onions
  16. Serve in bowls garnish with more parsley and green onions
  17. Serve with crusty bread, mashed potaos or rice

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