Tuesday, July 29, 2014

Twist on Beef Burgundy

Hi Everyone! Sunday night I was looking to cook something low and slow all day. I decided on a version on Beef Burgundy. I tweaked the recipe a bit.

Beef Chuck (I decided to used Delmonico steaks and cut them into chunks)
1 Onion
2 Tablespoons of Butter
4 Cloves of Garlic, chopped
3 Carrots, chopped
3 Celery Stalks, chopped
8 White Button Mushrooms, sliced
4 Yukon Potatoes, cut into chunks
1 Small Can of Tomato Paste
1 Bottle of Red Wine (your choice- I used a Cab)
1 Box of Beef Stock
1/4 Cup of Worcester Sauce
2 Sprigs of Fresh Rosemary
1/2 Bag of Frozen Peas
1/2 Bag of Wide Egg Noodles
Handful of Parsley, chopped

Cut meat into cubes and pat dry with a paper towel. Dust with flour, 1 tablespoon of salt & 2 tablespoons of cracked black pepper and mix. Heat a dutch oven or heavy bottom pot over medium-high heat and add 1/4 cup of olive oil and 1 tablespoon of butter. Once In batches, sear meat (about 3-5 minutes) and place on a paper towel. Once all meat has been seared and removed, add 1 tablespoon of butter and onion & garlic. Reduce hear to medium. Once onions are translucent, add carrots & celery. After 10 minutes add potatoes. Another 10 minutes add tomato paste and stir for 2 minutes. Add wine, beef stock, Worcester sauce, rosemary and bring to a boil and then reduce to medium heat. Add mushrooms. Cook for a minimum of 1 hour and 30 minutes. I cooked mine for 4 hours and the meat was super tender! To thicken the sauce a bit I took 1 tablespoon of room temperature butter and added 1/2 a cup of flour and mixed. Then whisk into the sauce. 10 minutes before serving, cook the egg noodles and add frozen peas & parsley to the beef burgundy. Check for seasoning and add salt & pepper if needed. Serve meat over egg noodles and enjoy!

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