Ingredients: |
Ingredients: 4 thick bacon slices, cut into 1" pieces
4 tablespoons butter or margarine
4 tablespoons vegetable oil
2 cups onions, chopped
3 pounds boneless beef chuck lean, cut into 1" cubes
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 cups carrots, sliced
1/2 cup fresh parsley, minced
1 teaspoon thyme, dried
1 bay leaf
1 1/2 cups dry red wine
2 teaspoons beef bouillon
4 1/2 cups water
1 tablespoon tomato paste
freshly ground pepper to taste
1 small white onion
1/2 pound fresh mushrooms, stems sliced & caps whole
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Directions: |
Directions:Fry bacon in 6 or 8 quart dutch oven over medium-low heat until crisp. Remove, drain, and set aside. Add 1 tablespoon each butter or margarine and oil to bacon fat. Stir in chopped onions and brown evenly. Remove with slotted spoon and set aside. Dredge beef cubes in a mixture of flour, salt, and 1/2 teaspoon pepper. Brown beef on all sides in hot fat, 1/2 pound at a time. Add 2 tablespoons each butter or margarine and oil as needed to dutch oven. As meat is browned, remove and set aside. Sauté carrots, 1/4 cup parsley, and thyme in fat in dutch oven, stirring frequently for 5 minutes. Add browned onions, bay leaf, wine, beef bouillon, 4 cups water, tomato paste, pepper, and meat cubes with juice. Bring to a boil. Cover and bake in preheated 325° F oven for 1 1/2 hours. Add white onions and remaining 1/2 cup water stir gently. Cover and bake for 1 hour longer or until meat is tender and onions cooked. Check once or twice during cooking- stir gently, and add more water if mixture seems too thick. Meanwhile, heat remaining 1 tablespoon butter or margarine and oil. Sauté mushrooms, stirring frequently. Stir mushrooms and reserved bacon into meat mixture. Continue baking until heated through. Skim fat from sauce and discard. Spoon into a warmed serving dish and sprinkle with remaining 1/4 cup parsley. |
This recipe for Burgundy Beef is from