Beef Burgundy Made Lighter
- Ready In:
- 3hrs 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 1⁄2 lbs lean beef, cubed
- cooking spray
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 garlic clove, minced
- 2 cups red Burgundy wine
- water
- 1 teaspoon cornstarch
- 2 sprigs celery leaves
- 2 sprigs fresh parsley
- 1 small bay leaf
- 1 pinch thyme
- 1⁄8 cup bacon bits
- 12 small white onions
- 1⁄2 lb fresh mushrooms, sliced
- 2 teaspoons lemon juice
- parsley, chopped
directions
- Preheat oven to 350°F.
- Spray skillet with non-stick spray, heat and add beef browning quickly on all sides.
- Transfer meat to oven-proof container and add salt, pepper, garlic, wine and 1 cup of water - mixed with cornstarch (or enough to cover meat).
- Bring mixture to a boil.
- Tie the sprigs of celery and parsley together with string for thread.
- Add celery/parsley bundle, bay leaf and thyme to pan.
- Cover tightly and place in oven for 2 hours or until meat is tender.
- Skim off fat and remove the celery, parsley and bay leaf.
- Spray skillet again and add onions and cook until lightly browned, stirring gently.
- Add onions and bacon bits to meat mixture.
- Recover and put back in oven for an additional 15 minutes.
- Spray skillet and add mushrooms and lemon juice(you may add a little water if needed.).
- Cook gently for about 2 minutes.
- Sprinkle mushrooms and chopped parley over beef mixture.
- Serve immediately.
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RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">