Burgundy Beef

Ingredients

• Beef 0 lbs
• Red Grape Juice 0 qt
• Garlic 4 cloves
• Onion 1 head
• Parsley 0 oz
• Thyme 2 stalks
• Bay leaf 1 piece
• Green peppercorns 8 pieces
• Bacon 5 oz
• Butter 0 oz
• Olive Oil 0 fl oz
• Wheat Flour 2 spoons
• Vegetable Oil 0 fl oz
• Carrot 4 pieces
• Shallot 12 pieces
• Champignons 20 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the beef into large cubes, slice the onion into half-rings, and crush the garlic with the flat side of a knife. Place the meat, onion, garlic, parsley sprigs, bay leaf, thyme, and black peppercorns in a deep bowl and pour in the red wine. Mix well and refrigerate for 24 hours to marinate. Remove the meat from the marinade and pat the pieces dry with a paper towel. Cut the bacon into small cubes and fry in a pan with vegetable oil until golden brown.

Step 2

Remove the bacon from the skillet and in the fat and oil, brown the beef until a brown crust forms. Add flour, stir, and cook for another minute.

Step 3

Remove the meat and transfer it to a deep sauté pan. Strain the marinade through a sieve and add it to the meat. Pour the cooked bacon into the sauté pan and let the meat simmer.

Step 4

After about an hour and a half, heat a skillet and sauté the coarsely chopped carrots in a mixture of olive oil and butter until golden brown. Transfer the carrots to the meat and simmer for another twenty minutes.

Step 5

Then, sauté the peeled shallots whole in the same oil in the same skillet. Transfer the shallots to a saucepan and simmer for another twenty minutes.

Step 6

Cut the mushrooms in half and sauté them in the same skillet. Add them to the pot with the meat and onions. Taste the broth, and season with salt and pepper. Simmer for another twenty to twenty-five minutes. Remove from heat and serve with mashed potatoes or rice.