Nanas Burgundy Beef Recipes

NANA'S BURGUNDY BEEF

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Brown the floured and seasoned beef in the hot bacon fat.
• 3. Place the vegetables and ketchup in a saucepan, pour in the wine to cover and bring to a boil.
• 4. Reduce heat and simmer for 10 minutes.
• 5. Put the browned meat and vegetable mixture into a covered casserole, add the bay leaf and the garlic and bake for 2 hours.
• 6. Remove and cool then place in fridge.
• 7. Let sit overnight in the fridge and warm the next day for best results.
• 8. Lovely served as is or over steamed rice or noodles.

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF BURGUNDY

Steps:

• In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
• Pat beef dry with paper towels.
• Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
• With slotted spoon, transfer beef to medium bowl.
• Preheat oven to 325 degrees F.
• To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
• Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
• Return meat and any meat juices in bowl to Dutch oven.
• Add thyme and mushrooms, heat to boiling.
• Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
• Discard thyme sprigs.
• Just before stew is done, cook peas as label directs.
• Stir in peas.