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Sam's Beef Burgundy
Simmered Beef & Onions in Wine |
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4-6 lbs. well marbled beef roast, cut into 2 in. cubes
1/2 lb. salt pork, cut into 1/4 in. x 1 in. strips, include any rind
1/2 cup shallots, sliced
3 large white onions, chopped
1-2 Cups Beef stock
1-2 Cups Burgundy
2-3 Bay Leaves
1-2 tsp. Dried thyme
1-2 tsp. Garlic powder
Salt and Pepper to taste
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This is my variation on the french delight - Boeff Burguinionne, simpler but just as tantalizing:
Marinate beef cubes overnight in enough burgundy (I like Carlo Rossi)to cover meat.
Start the next morning by
Adding 2 Tbls. Vegetable Oil in a large skillet over medium high heat to sautee the salt pork to a crisp bacon state. Place the rendered pieces into a 6 Qt. slow cooker.
Reduce heat on skillet to medium and sautee the shallots till limp and slightly carmelized. Place in the slow cooker.
Strain marinade off the beef into slow cooker. Put cooker on highest setting.
Brown the beef quickly in the skillet in several sessions, so as not to crowd while browning. Place the beef into the cooker after each session. Add the thyme, garlic and bay leaves into the cooker after the first session.
Add the chopped onions to the skillet and saute till translucent. Place onions into cooker.
Add the beef stock to the skillet to deglaze and bring to a boil, then pour into the cooker. Add remaining wine, enough to cover beef and onions and bring to simmer. Reduce cooker to low and go about the rest of your day doing other things while the aroma pouring from your kitchen ignites your appetite causing your stomach to start growling with anticipation. Be strong and resist the urge to appease the tummy and let the stew simmer at least 4 hours. Beef will fall apart after that, which is fine, too! Serve with rice, noodles, drop dumplings, or boiled potatoes. Salt and Pepper to taste.
For leftovers, especially if the beef has gone to the shredded point, spoon a generous amount into a tortilla, add some cheddar cheese, roll into a burrito and nuke in the microwavve for about 1-2 minutes - total tastebud heaven! Also good as an open-faced sandwich!
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Preparation Time: 30-40 minutes |
Serves: 6-8 |
| Recipe Origin: United States |
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Submitted by: |
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Sam N Clay
Colorado
United States |
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| This recipe has been viewed 3886 times. |
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