Beef Burgundy
It takes four ounces of red. What happens to the rest of the bottle is your business.
- Beef2 lbs. stew meat
- Wine4 oz. red
- Stock32 oz.
- Donewhen the fork says
You'll need
- Beef stew meat2 lbs.
- Carrots, sliced1 lb.
- Large onions, diced2
- Button mushrooms12
- Red wine4 oz.
- Flour4 oz.
- Worcestershire sauce2 oz.
- Beef stock32 oz.
- Butter, for the rouxsee note
- Salt and pepperto taste
- Garlic powderto taste
Note. The family recipe uses butter and garlic powder but gives no amounts for them. Equal parts butter and flour is the usual way to make a roux.
What to do
Dust the meat with flour and brown it in a hot skillet. Pick a deep one, because everything ends up in it.
Add all the vegetables and sauté.
Add the red wine and let it reduce for 2 minutes.
Add the beef stock and Worcestershire sauce and bring it to a boil.
Turn the heat down and simmer until the meat is tender.
While that goes, make a roux in a separate pan with flour and butter. Cook it well, then let it cool.
When the meat is tender, stir the cool roux into the pot. Once it thickens, cook 5 more minutes.
Season with salt, pepper and garlic powder.
John's Meat Market, 389 Park Avenue, Scotch Plains, NJ 07076. 908-322-7126. Ask for 2 lbs. of beef stew meat. Tell us it's for Burgundy.
At the counter
Ask for 2 lbs. of beef stew meat. Tell us it's for Burgundy.
Prints on a page or so, without the website around it. Grease stains not included.