Beef Burgundy or Boeuf bourguignonne, as it’s known in France, is a basic country stew. It has plenty of vegetables, but unlike the stews of other Western countires, no potatoes. You can serve it over noodles or with sautéed baby potatoes, and it’s even better the second day. Red Burgundy wine is, of course, traditional, but any hearty dry red wine will do.
A good trick for coating the beef cubes is to put htem into a paper bag along with the flour, close tightly, and shake.
- 2 tablespoons butter
- 1 pound cubed lean beef
- 1/4 cup all-purpose flour
- 4 large carrots, peeled, halved lengthwise, and cut into quarters
- 1 cup thinly sliced onion
- 1 cup thinly sliced celery
- 1/2 teaspoon minced garlic
- 1 1/2 cups dry red wine
- 3/4 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1/2 pound white mushrooms, quartered or halved depending on size
- Melt the butter in a Dutch oven or other heavy pot over medium heat. Coat the beef cubes with the flour. Brown the beef in the Dutch oven, turning occasionally so that all sides brown.
- Stir in the carrots, onion, celery, and garlic. Pour the wine and broth into the pot, then add the salt, thyme, and bay leaves. Bring just to a boil, then reduce the heat and simmer for 2 hours, adding more broth and/or wine if necessary to maintain a thick sauce. Add the mushrooms and simmer for an additional 30 minutes. Serve hot.
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