Beef Burgundy 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 DIRECTIONS 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. Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside. Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture. Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth. Return the pork and onions to the pot and cover. Simmer for 1½ hours. Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more. When the onions are fork-tender, the stew is done.
Posted on: Fri, 17 Jan 2014 06:27:33 +0000
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