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Beef Burgundy

New.Wife's picture
Ingredients
  Bacon slices 4 , cut into 1/2 inch pieces
  Lean beef chuck 2 Pound, cubed
  Carrots 6 Small
  Parsnip 1
  Onion 1 Medium, chopped
  Tomato juice 1 Cup (16 tbs)
  Red burgundy wine 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Peppercorns 8
  Whole cloves 4
  Bay leaf 1
  Beef bouillon cube 1
  White onions 12 , peeled
  Frozen peas 1 Cup (16 tbs)
Directions

MAKING
1. In a frying pan, saute the bacon till crisp; remove ans set aside; brown the beef cubes in the bacon drippings and then add to an eight-cup baking dish
2. Pare the carrots and parsnip, dice one carrot and the thin end of the parsnip and saute along with onion in the same frying pan
3. Add tomato juice, wine, salt, peppercorns, cloves, bay leaf and bouillon cube and heat to boiling; pour it over the meat in the baking dish and cover it; bake at 325°F for an hour
4. Cut the rest of the carrots and parsnip into sticks 2" long and add to stew along with white onions; bake for another forty five minutes
5. Add peas and cook for another fifteen minutes; let the stew stand for ten minutes and skim any fat that rises to the top

SERVING
6. Garnish with bacon and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
45 Minutes
Cook Time: 
120 Minutes
Ready In: 
165 Minutes
Servings: 
4

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