Main Dish

Beef Burgundy(less)!

So are you tired of poultry in general, from turkey at Thanksgiving, possibly again atBeef Burg 2 Christmas?  If so I have a delicious recipe that you really do need to make!  It’s like having the tastiest, most tender roast with gravy, carrots and onion, in soup form!  It’s warming and a heavier meal that most of us don’t mind having during the winter months.

This particular recipe does require a bit more time so I would encourage you to make a large amount in order to make the most of your effort.  Add extra carrots and onion, and even more meat.  It would probably be good with potatoes thrown in, although I’ve not made it that way.  What I have done is serve it on top of a cut up baked potato or rice.  Wonderful both ways.

The recipe originally was posted on the Passionate Homemaking blog.  I make it almost identically, except for subbing more beef stock for the burgundy.  In my opinion the burgundy was somewhat overwhelming to the flavor, so no more burgundy. (So beef burgundyless.  Yes, that’s pretty lame!)  Healthier anyway with the additional homemade beef stock, and less costly as well.

I’m always sure to purchase nitrate/nitrite free bacon.  Purchasing local would be even better.  While the recipe calls for stew meat, I have several cuts of beef in my freezer from an earlier purchase of grass fed beef.  I’ve already used the stew meat for this dish.  So now I’m using the roasts and will also use the sirloin steak when those are gone.  That’s how much I love this dish!  I plan to turn all of those cuts into beef burgundy(less!).

I’ll also use arrowroot powder instead of the cornstarch.  Most corn is genetically modified and I’d rather not take a chance on what may be unsafe to consume.

Take the extra time to prepare and enjoy the amazing flavor of this soup!  You’ll be glad you did!

Beef Burgundy(less)!
Author: Let’s Eat
Prep time: 45 mins
Cook time: 3 hours
Total time: 3 hours 45 mins
Ingredients
  • 6 strips bacon, cooked and crumbled.
  • 2 – 3 pounds stew meat, cut into bite-sized pieces
  • 2 carrots, chopped (I always add more)
  • 1 onion, chopped
  • 1 t Redmond or Celtic sea salt
  • 1/4 t pepper
  • 2 T arrowroot powder or cornstarch
  • 3 c red Burgundy wine (I use extra beef stock)
  • 2 – 3 cups beef stock
  • 2 garlic cloves, pressed
  • 1 t thyme
  • 1 – 2 bay leaves
  • 2 pounds mushrooms, cleaned and quartered
  • 1/4 c butter – preferably grass fed
Instructions
  1. In dutch oven (or use skillet and transfer to oven safe pot with lid) cook bacon. Remove.
  2. Saute beef in bacon drippings.
  3. Add carrots, onion, garlic and 1/2 cup stock.
  4. Saute until vegetables are tender
  5. Crumble bacon and add to pot.
  6. Toss with salt, pepper, garlic, thyme, and bay leaf.
  7. Mix and add wine and stock, making sure beef is barely covered.
  8. Bring to boil.
  9. Cover and place in lower third of a 325 degree oven.
  10. Simmer 2 1/2 hours.
  11. Meanwhile melt butter and sauté mushrooms 3 – 5 minutes.
  12. Add to meat and return to oven for 1/2 – 1 hour.
  13. Done when meat is easily pierced with a fork.
  14. Serve immediately or refrigerate. Flavor improves with age.

This particular recipe does require a bit more time so I would encourage you to make a large amount in order to make the most of your effort.  Add extra carrots and onion, and even more meat.  It would probably be good with potatoes thrown in, although I’ve not made it that way.  What I have done is serve it on top of a cut up baked potato or rice.  Wonderful both ways.

The recipe originally was posted in the Passionate Homemaking blog.  I make almost identically, except for subbing more beef stock for the burgundy.  In my opinion the burgundy was somewhat overwhelming to the flavor, so no more burgundy. (So beef burgundyless.  Yes, that’s pretty lame!)  Healthier anyway with the additional homemade beef stock, and less costly as well.

I’m always sure to purchase nitrate/nitrite free bacon.  Purchasing local would be even better.  While the recipe calls for stew meat, I have several cuts of beef in my freezer from an earlier purchase of grass fed beef.  I’ve already used the stew meat for this dish.  So now I’m using the roasts and will also use the sirloin steak when those are gone.  That’s how much I love this dish!  I plan on turning all of those cuts into beef burgundy(less!).

I’ll also use arrowroot powder instead of the cornstarch.  Most corn in genetically modified and I’d rather not take a chance on what my be unsafe to consume.

Take the extra time to prepare and enjoy the amazing flavor of this soup!  You’ll be glad you did!

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2 thoughts on “Beef Burgundy(less)!

  1. I made a Vegetable Beef Stew recently and was surprised how much I enjoyed it, being a white meat family most of the time. So I’ll have to try this! I appreciate your comments about the Arrowroot and misc. items. I keep thinking I will learn more about these things, but I haven’t gotten around to it yet. I did buy baking powder without aluminum, I think that’s a tip I learned from you!

    Like

    1. I’ve learned in the past years that eating grass fed beef is actually a great source of omega 3’s. The ratio’s of omega 3, 6 and 9 are in correct proportion. Good to know as I like to eat beef! Thanks for your comments!

      Like

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