Beef Burgundy

prep time:: 30 min
total time:: 3 hr 30 minutes

Makes 6 servings

Keli Moffat

We all love a big bowl of Beef Burgundy on a cold winter’s night.

ingredients

2 Tbsp. olive oil
2 1/2 lbs. beef stew meat
2 medium onions, chopped
4-6 carrots, sliced into 1/2 inch chunks
2 Tbsp.flour
2 cloves garlic, mashed
1-10 oz. can beef boullion plus 1/2 can of water
1-2 Tbsp. tomato paste
1 bay leaf
pinch of thyme
1 tsp. salt
Pepper to taste
2 to 3 sprigs parsley
1 Tbsp. Worcestershire sauce
2 cups burgundy wine
1 lb. fresh mushrooms
3 Tbsp. butter

directions

1
Brown the beef, onions and carrots in the oil on medium-low heat for 15-20 minutes.
2
Sprinkle with flour and stir it up.
3
Add the garlic and stir for 30-60 seconds (just until you can smell it).
4
Add the boullion, tomato paste, herbs and spices, Worcestershire and wine.
5
Cover and bring to a simmer over low heat for two hours.
6
Sauté the mushrooms in butter and add to the soup.
7
Simmer, covered for another thirty minutes.

notes

Note: I’m a bit ashamed to admit it, but I almost always use a bottle of cooking wine. If you want to use real burgundy, do be sure to add enough salt, or it will taste really, really flat.

Source: Keli Moffat