Recipe: Perfect Beef Burgundy

Beef Burgundy. Buy Groceries at Amazon & Save. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. Succulent round steak is browned in olive oil, then simmered in beef broth and red wine.

With switched-up ingredients and creative twists, our most popular variations elevate this classic from familiar to fabulous. Stir in consomme and reserved marinade. Season beef with salt and pepper. You can cook Beef Burgundy using 20 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Beef Burgundy

1. You need 2 tablespoons of olive oil, I used chili infused.
2. Prepare 6 slices of thin bacon.
3. Prepare 2 1/2-3 pounds of beef chuck, cut into cubes.
4. You need 12 of baby carrots.
5. It's 2 of red onions, sliced.
6. You need 4 of garlic cloves, minced.
7. Prepare 1/4 cup of brandy.
8. Prepare 2 cups of good quality burgundy wine.
9. It's 4 cups of homemade beef stock.
10. You need 1 teaspoon of sriracha seasoning.
11. Prepare to taste of sait and pepper.
12. Prepare 1 tablespoon of tomato paste.
13. It's 3 1/2 tablespoons of butter, divided us.
14. It's 3 tablespoons of all purpose flour.
15. Prepare 1 teaspoon of dryed thyme.
16. It's 1 pound of frozen pearl onions.
17. It's 1 pound of small button mushrooms.
18. You need of Garnish.
19. Prepare of chopped parsley and sliced green onions.
20. Prepare of hot sauce to taste, such a as Frank's red hot.

In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Pinot noir - Beef Bourguignon is also known as Beef Burgundy, and thus the wine called for is a Pinot Noir - the most famous variety of wine produced in the Burgundy region of France. Julia Child's Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love.

Beef Burgundy step by step

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.
7. .
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.
10. .
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.

In this case, Beef Bourguignon, literally translated as Burgundian Beef, is a very old French recipe that uses fatty beef cooked in red wine to create a stew that is either served warm or cold (as in a left-over, the following day). The red wine was typically a red Burgundy - a Pinot Noir or Gamy. Most good beef stews do have red wine in them. Boeuf Bourguignon, also called beef Burgundy is a beef stew braised in red wine or traditionally Burgundy wine. Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon.