Beef Burgundy

By cacelias

This is delicious! One of my favorite recipes. Great on a cold night with some warm crusty bread, buttered noodles and a winter salad.

Recipe from Joan Boaz, "Continental Open House", Cook's Wares, January 2006

Ingredients

• Bouquet Garni:
• 2 thick slices of bacon, cut into 1 inch pieces
• 1 1/2 pounds boneless, well marbled beef (Sirloin), cut into 1 inch cubes
• 1/2 cup all-purpose flour
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 large clove garlic, finely chopped
• 1 tablespoon tomato paste
• 2 cups red burgundy (or Pinot Noir)
• 4-5 shallots, peeled
• 1- 4 inch celery rib
• parsley stems
• thyme sprigs
• 1 bay leaf
• 2 whole cloves

Preparation

Step 1

Over medium to medium high heat, fry the bacon in a large saute pan until the fat has been rendered. Before the bacon becomes crisp, remove it from the pan and place in an oven proof casserole dish with lid (Le Cruset). Add 2 tablespoons of butter to the saute pan.

Place flour and salt and pepper in a plastic bag. Add the beef cubes and toss until all pieces are coated evenly. In two batches, brown the beef in the saute pan and transfer to the casserole with lid. Add more butter to the pan as necessary for the second batch.

As the meat is browning, assemble the bouquet garni by putting all of the ingredients into a small cheese cloth tea bag and tie the top. Set aside.

Add the chopped onions to the pan, again adding remaining butter as needed. Saute until the onions are soft and translucent. Add the chopped garlic and saute another minute. Add salt. Transfer the onions and garlic to the casserole with the beef.

Add the shallots to the saute pan and cook until the shallots are beginning to caramelize. Transfer the shallots to the casserole.

Remove the pan from the heat and add 1/4 cup of water. Return the pan to the burner and deglaze the pan. Add the tomato paste and the wine and bring to a boil. Reduce to simmer for several minutes. Pour the wine mixture over the beef and vegetables in the casserole.

Preheat oven to 325 degrees.

Submerge the bouquet garni in the casserole and place the lid on it. Place the casserole in the pre-heated oven and allow to cook until the beef is very tender. This will take 2-3 hours.

Remove from the oven and cool uncovered. Cover and refrigerate overnight. Remove fat that comes to the top if necessary. Re-heat in a 350 degree oven or on the stove top.

Serve with buttered egg noodles, a winter salad and some warm crusty bread.