My Beef Burgundy
photo by JustJanS
- Ready In:
- 3hrs 25mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 500 g gravy beef
- 2 cloves garlic, chopped
- 1 slice bacon, chopped roughly
- 8 pickling onions, peeled and left whole
- 350 g button mushrooms, whole or cut in half if they are large
- 125 ml tomato paste
- 250 ml red wine (whatever you prefer, I usually use a blend)
- 125 ml beef stock
- salt and pepper
- 1 teaspoon fresh thyme
directions
- First prepare the beef, cut any excess fat off and cut into roughly 2cm cubes.
- Melt one tablespoon of the butter and olive oil over a fairly high heat.
- Saute the meat in batches, constantly moving it around the pan.
- It should be well and truly sealed but not cooked through.
- Remove and drain on paper towels.
- Repeat with remaining beef, using an additional tablespoon of butter and oil if you need it.
- Add the last tablespoons of oil and butter to the pan with the mushrooms, onions, bacon, garlic and thyme.
- Stir until the onions gain a little colour.
- Add the liquids and tomato paste to the pan, scrape up all the black bits.
- Now stir in the meat.
- Lightly season.
- (you may need to readjust this at the end) Turn the heat down to low and simmer covered for two to three hours.
- Towards the end you may wish to remove the lid to thicken up the sauce.
- (Alternatively you could use the slow cooker at this point, but you'd have two things to wash up) I serve this with bread or pasta, it really depends but I prefer fresh French bread with this.
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Reviews
-
This was good, like you promised it would be, but I would have enjoyed the addition of some herbs (maybe fresh thyme or marjoram, then parsley to finish). I think the onions could have been browned and added at a later stage, as they almost disintergrated with the long slow cooking needed for that cut of meat. Don't get me wrong though, it was just what we wanted on a wintery night. We ate this with mashed potatoes and steamed green veggies. We drank the rest of the bottle;-)
RECIPE SUBMITTED BY
Sassy Syrah
Sydney, 0
syrah81@gmail.com