Beef Burgundy - Yum!

[Tombstone]

Tombstone's Favorite Beef Dish

6 slices bacon, cut into ½ inch pieces

1 ½-2 lbs. beef round steak, cut into 1 inch cubes

1 cup Burgundy wine

2 cups beef stock

1 Tbsp. red wine vinegar

1 Tbsp. tomato paste

2-3 cloves garlic, minced

1 tsp. salt

½ tsp. dried thyme

¼ tsp. dried bouquet garni (parsley, thyme, bay leaf)

freshly ground pepper to taste

1 bay leaf

1 ½ inch-by-2 inch strip orange zest

¼ cup chopped fresh parsley

1 ½ cup baby carrots

12 oz. mushrooms, halved or quartered if large

1 cup small whole onions

¼ cup water

2 Tbsp. all-purpose flour

Preheat oven to 325. In a large Dutch oven over medium heat, cook bacon until brown and crisp, about 5 minutes. Remove with a slotted spoon to a plate. Add beef and brown on all sides, 5-10 minutes. Add wine, stock, vinegar, tomato paste, garlic, salt, thyme, garni, pepper, bay leaf, orange peel, parsley and carrots. Bring to a boil.

Cover and bake in oven until beef is tender, about 2 hours. Stir in mushrooms and onions and cook, covered, 15 minutes longer. Remove bay leaf and orange zest and discard. Mix water and flour and add to casserole, stirring until thickened. Bake 5 minutes longer.

Serves 6.

Note: I often use chopped yellow onion in place of the small onions, and throw all ingredients-including onions and mushrooms-into the pot at the same time. Let bake for at least 2 hours; with more time in the oven the meat becomes even more tender and flavorful. We like to eat this over mashed potatoes. Even better as leftovers.

[Tombstone]

A pasta salad recipe would be great!



plazul wrote: Yes, this is a mouth watering dish. I'm going to look in my files for something simple and tasty to post. Maybe a pasta salad, one of my staples.