Moms Beef Burgundy Recipes

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF BURGUNDY

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

BEEF BURGUNDY RECIPE

Steps:

• Coat meat with flour; set aside.
• Cook bacon in Dutch oven on medium heat until crisp, stirring occasionally. Remove bacon with slotted spoon, reserving drippings in pan; set bacon aside to drain.
• Brown meat, a few pieces at a time, in drippings in pan. Return all of the cooked meat and bacon to pan. Add onion, carrots, mushrooms, garlic, wine and water; mix well. Cover. Reduce heat to low; simmer 25 minutes or until carrots are tender, stirring occasionally. Stir in steak sauce, salt and pepper; cook until heated through, stirring occasionally.

MOM'S BEEF AND BEER

Steps:

• Season the beef with salt and pepper, then dredge in flour to coat. Heat the oil in a large pot over medium-high heat. When the oil is hot, add the meat, and cook until browned on all sides, turning as needed. Remove the meat from the pot, and set aside.
• Add the onion and garlic to the pot; cook and stir until clear and starting to brown. Return the meat the pot, and pour in the beer and water making sure to loosen any bits of food from the bottom of the pan. Season with rosemary, dill and parsley.
• Bring to a boil, then simmer over low heat for 1 1/2 hours.

MOM'S BEEF BURGUNDY STEW

Steps:

• Heat oil in a heavy 6 quart saucepot. Saute garlic and onion until golden; remove from pan.
• Meanwhile, combine flour, salt, and pepper in a ziplock bag. Add beef cubes and shake until well coated.
• Brown beef in oil in pot, adding more oil if needed.
• Return onions and garlic to pot. Add potatoes, dill, wine, and consomme. Cover and simmer 1 1/2 hours or until tender.
• Meanwhile, saute mushrooms in oil and/or melted butter for five minutes; season to taste with garlic, salt, and pepper.
• Add mushrooms and artichoke hearts to stew. Adjust seasonings and simmer 15-20 minutes or until everything is tender and heated through.