Beef Burgundy Recipe

Description:

A rich and deeply colored stew, the Beef Burgundy boasts tender, melt-in-your-mouth beef cubes nestled in a thick, flavorful sauce. The sauce itself is a deep ruby red, speckled with the earthy brown of mushrooms and flecks of bright green parsley. The carrots and celery are softened and imbued with the rich flavors of the wine and herbs, creating a harmonious blend of textures and tastes. The aroma is intoxicating – a symphony of red wine, earthy mushrooms, and savory beef, promising a comforting and satisfying meal. The stew is often served hot, ideally accompanied by crusty bread to soak up the delicious sauce.

Ingredients:

• - 2 lbs beef stew meat, cut into 1-inch cubes
• - 1 tbsp olive oil
• - 1 large onion, chopped
• - 2 carrots, chopped
• - 2 celery stalks, chopped
• - 3 cloves garlic, minced
• - 1 cup dry red wine (Burgundy is traditional)
• - 1 cup beef broth
• - 1 tbsp tomato paste
• - 1 tsp dried thyme
• - 1 bay leaf
• - 1/2 tsp salt
• - 1/4 tsp black pepper
• - 1 lb cremini mushrooms, sliced
• - 1 tbsp all-purpose flour
• - 1 tbsp butter
• - 1/4 cup chopped fresh parsley

Instructions:

1. 1. Season beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
2. 2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. 3. Stir in tomato paste and cook for 1 minute, stirring constantly.
4. 4. Return the browned beef to the pot. Pour in red wine, scraping up any browned bits from the bottom of the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is very tender.
5. 5. While the beef simmers, prepare the mushrooms. Melt butter in a separate skillet over medium heat. Add mushrooms and cook until softened and lightly browned, about 5-7 minutes. Sprinkle with flour and cook for 1 minute, stirring constantly.
6. 6. After the beef has simmered, remove the bay leaf. Stir in the cooked mushrooms.
7. 7. In a small bowl, whisk together 1/4 cup of the cooking liquid from the pot with the flour until smooth. Pour this slurry into the pot and stir to thicken the sauce slightly. Continue to simmer for another 5 minutes, or until sauce has reached your desired consistency.
8. 8. Remove from heat and stir in fresh parsley.