Beef, Burgundy Style
This dish is a timeless favorite from the Burgundy region of France, crafted to highlight the renowned wines of the area. The addition of the Herb Bouquet lends a distinctive flavor to this widely adored recipe.
Ingredients
- 1 cup beef broth
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon beef demi-glace
- 3 tablespoons bacon drippings
- 2 pounds beef round, cut into 3 inch pieces
- 3 tablespoons sherry wine
- 1 ½ cups chopped onions
- 1 cup Burgundy wine
Herb Bouquet (Bouquet Garni)
- 3 sprigs fresh parsley
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 12 fresh mushrooms, sliced
- ¼ cup butter
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- In a small bowl, mix together beef broth, flour, tomato paste and demi-glace; set aside.
- Heat bacon drippings in a large heavy skillet over medium heat. Add beef and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
- Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
- Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Notes
- This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.
Nutrition
Calories: 482kcalCarbohydrates: 18gProtein: 32gFat: 26gSaturated Fat: 13gCholesterol: 110mgSodium: 511mgPotassium: 927mgFiber: 3gSugar: 5gVitamin C: 36mgCalcium: 69mgIron: 5mg
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