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Beef Burgundy. I made this earlier this week. Thought I posted. Was amazing, extra gravy gone great when sopped up with homemade yeast rolls.
Ingredients:
8 slices thick cut bacon, diced
5 Chuck roast cut into 1″ cubes
Salt & pepper
2 stalks celery diced
1 large onion diced
6 cloves garlic
3 tablespoon tomato paste
1/4 c flour
1 bottle of red wine
2 tsp chopped thyme
1 bay leaf
4 carrots cut into 1″ pieces
3 cups beef broth
Pearl onions
1 Bella mushrooms
Directions:
Fry bacon until crisp, remove from pan and a couple of tablespoon of renderings.
Salt and pepper your beef generously
Sear in batches on all sides. Remove to plate
Add onion and celery until soft, stir I tomato paste, flour and garlic cook for 1-2 minutes stirring
Add wine. Whisk thoroughly bringing to boil
I cooked in crock pot so throw your beef into crock pot. Pour your sauce over & throw carrots, bay leaf & thyme in. & Pearl onions. Add half of the bacon. Add just enough broth to cover everything. I cooked on high for several hours. About an hour to the end, I sauté the sliced mushrooms in the bacon renderings and add all to the crock pot.
If my sauce doesn’t coat the back of a spoon really good, I will make a cornstarch slurry & add. About two tablespoon cornstarch to four parts water. Mix well and pour into crockpot. Stir well and let cook remainder of hour.
Let me know if it looks like I left something out. Garnish with parsley.
Braised Steak & Onion with Dumplings
Beef Burgundy
