This recipe takes about four hours to finish. Trust me, it is totally worth it! Not only does it taste amazing with the melt in your mouth beef, but the smell as it is cooking is worth every step. Also, if you buy one of those really big bottles of wine, you can drink a glass or two after you use the three cups called for in the recipe. Not too bad for a Sunday afternoon. I am serving this with a nice salad for dinner tonight. I’m freezing the leftovers for easy lunches during the work week.
Here is the recipe. I found it at: http://www.marksdailyapple.com/beef-burgundy-recipe/
– ¼ pound bacon
– 4 tablespoons butter
– 2 ½ – 3 pounds of beef cut into 2 inch cubes
– 1 and ½ teaspoons salt
– ¼ teaspoon pepper
– 2 tablespoons almond flour
– 2 carrots, sliced (honestly, I forgot to get carrots, so I left it out – still fabulous!)
– 1 onion, sliced
– 1 tablespoon tomato paste
– 2 cloves garlic, finely chopped
– 1 tablespoon fresh thyme (or 1 teaspoon dried)
– 1 tablespoon fresh parsley, finely chopped
– 1 bay leaf
– 3 cups full-bodied red wine
– 2 ½ cups beef stock
– 1 pound white or brown crimini mushrooms
– Preheat the oven to 425 degrees.
– Cut the bacon into short strips. In a deep saucepan, sauté the bacon in 1 tablespoon butter until bacon is cooked but not crispy.
– Pat beef dry with a paper towel and add it to the bacon in 3 to 4 batches. Brown each batch and then remove from the pan.
– Set bacon and meat aside in the casserole baking dish you will use in the oven. Sprinkle salt, pepper, and almond flour evenly over the meat. Bake the meat in the oven without a cover for 10 minutes so the flour is absorbed into the meat and hopefully creates a slight curst on the outside. Remove from the oven and turn the heat down to 325 degrees.
– In the saucepan on the stove, add 1 tablespoon of butter to the remaining fat from the bacon and meat and sauté the carrots and onion until soft, about 8 minutes. Add the tomato paste, garlic, thyme, parsley, and bay leaf. Stir in the wine and beef broth and bring to a gentle boil. Simmer for 3 – 5 minutes, then pour over the meat in the casserole pan. Cover the dish and cook in the oven for about 2 ½ hours. The liquid should be gently bubbling the whole time. You’ll know it’s done when the meat is so tender that it easily pulls apart with a fork.
– While the meat is cooking, slice the mushrooms and sauté in the remaining tablespoons of butter.
– When the meat is done, remove the casserole from the oven. Put a bowl under a colander and pour the meat and liquid into the colander so the liquid drains out. Bring the liquid to a gentle boil and simmer for 8-10 minutes. Pour over meat and mushrooms. Garnish with parsley and serve.