Also known as beef bourguignon has been a documented staple of French cuisine for over two hundred years, though probably much longer undocumented. The key to the recipe, of course, is getting the wine right; while burgundy wine is obviously the traditional choice, any hearty red wine will work just as well. In fact, one of the joys of making this dish is trying different wines (and sometimes fortified with a shot or two of Irish or Scotch whiskey.
Like many similar stews, beef burgundy can be enjoyed year round, but something about this dish seems to be a bit more welcoming in cooler or cold weather.
- 3 slices of bacon, chopped
- 16 (or so) thinly sliced mushrooms—chef’s choice of what kind
- 1 cup of frozen pearl onions, defrosted and drained
- 2 lbs. of sirloin steak (tri-tip and teres major can be substituted; for the more adventurous, rabbit or leg of lamb are also excellent), trimmed and cubed into 1 x 1-inch pieces
- Butter, salted or unsalted
- Egg Noodles, Potatoes, or Rice
- 3 tablespoons of all-purpose flour
- Burgundy wine
- 1 ½ cups of beef stock, homemade (preferred) or store bought
- Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon.
- Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat.
- Add butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving.
- Add flour to browned meat in the pan and cook the flour 2 minutes.
- Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and, sage and thyme to the pot. Cover the pan. When the liquid boils, reduce heat to medium.
- Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit.
- During these five minutes, cook the egg noodles or rice according to package directions. If using potatoes, mashed is preferred. When finished, toss hot egg noodles with butter and herbs (Optional).
- Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
Side Dishes: Carrots, Asparagus, Sliced Cucumbers