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Mom's Beef Burgandy

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Befburgdys
Weight:
1.00 LBS
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Mom's Beef Burgandy

Mom's Beef Burgundy

By DODIE RAYL

  • SERVES

    4-6 people

  • ACTIVE TIME

    40 min.

  • TOTAL TIME

    3 hr.

 

INGREDIENTS

  •  ⅛ lb salt pork, diced fine
  •  1 large onion, chopped
  •  3 Tbsp flour
  •  ½ tsp salt
  •  ¼ tsp ground pepper
  •  2 lb stewing beef, cut into bite sized pieces
  •  1 tsp marjoram, dried
  •  1 tsp rosemary, dried
  •  1 tsp thyme, dried
  •  2 bay leaves
  •  1½ cups red wine
  •  1½ cups beef broth
  •  20 pearl onions, trimmed and peeled
  •  ½ lb mushrooms, quartered
  • option: add 1 cup of sliced carrots

DIRECTIONS

  1. Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.

  2. Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.

  3.  

    Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.

  4. Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.

  5. Return the pork and onions to the pot and cover. Simmer for 1½ hours.

  6. Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.

  7. When the onions are fork-tender, the stew is done.

KITCHEN COUNTER

Serves 4-6 people.

ABOUT THE AUTHOR

Ben Rayl authors the blog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the restaurant industry, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfortable Food on Facebook.