How to Make Beef Burgundy Simplified

Beef Burgundy is wonderful, but usually so hard to make. This recipe, however, is easy to make and extremely delicious!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 Tbsp oil
• 18 small white onions
• 3-5 lbs beef chuck, cut into 1 1/2" cubes
• 2 Tbsp flour
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1-2 cups burgundy wine
• 2 cloves garlic, crushed
• 3/4 cup beef stock
• 1 8oz can tomato sauce
• 2 Tbsp chopped parsley
• 1 bay leaf
• 1 tsp thyme
• 3/4 lb fresh mushrooms
• 2 Tbsp butter
• Egg noodles, cooked according to the package

1. Lightly brown onions in the oil and remove with a slotted spoon. Reserve.
2. Pat the meat dry between two paper towels and brown on all sides in the same pot without crowding.
3. Sprinkle the browned meat with flour, salt, and pepper.
4. Add the wine, garlic, stock, tomato sauce, and herbs.
5. Over medium-low heat, bring the mixture to a simmer and then cook tightly covered for 2 or more hours or until the meat is fork tender. Add onions after 1 hour.
6. Wipe the mushrooms with a damp cloth and trim off the stem ends. Quarter the mushrooms if they are large and leave the small ones whole.
7. Heat the butter and remaining part of the oil in a large skillet and lightly saute the mushrooms for about 4 minutes. Set aside.
8. When the meat is done, skim off the fat and add the mushrooms.
9. If the sauce is too thin, combine 2 Tbsp flour with 1/2 cup water and whisk the mixture into the boiling pot.
10. Serve over egg noodles.