Beef Burgundy

By edielou

Ingredients

• Ingredients
• 16 small white onions
• 6 strips of bacon
• 1/4 cup butter
• 4-6 lb s of beef church - cut into 1 1/4 inch cubes
• 1 1/2 tsp salt
• pepper
• 2 cups Burgundy
• 2 whole cloves of garlic peeled
• 2 cups small sliced mushrooms
• 1 1/2 cups water
• 2 sprigs parsley
• 1 celery top
• 1 carrot quartered
• 1 bay leaf
• 1 sprig fresh thyme
• 6 tbsp flour
• 1/2 cup cold water

Preparation

Step 1

Brown onions with bacon and butter in dutch oven.
Remove and set aside
brown meat on all sides.
Sprinkle meat with salt and pepper and add burgundy, garlic, mushrooms, water onion and bacon. Make a garni with cheesecloth for the other spices and add to mixture. Cover and simmer for 2 hours.

Lift beef mushroom and onions out of the pan and arrange in a covered 3 qt casserole. Strain the liquid and mix the flour to a smooth paste and and stir until gravy has thickened. Pour gravy over meat and sere immediately. Can be cooled down and reheat at 350 for about 35 minutes before serving. The flavor gets better after sitting in the refrigerator.