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Chef Don's
Favorite Beef Recipes
Beef Burgundy
Yield: 1 gal.
5 lbs. Top Round
2 lbs. Carrots
2 lbs. Onions
1 lb. Mushrooms
1 lb. Bacon
Oil as needed
2 Tbsp. Minced Garlic
3/4 .750 Bottle Red Wine
1 Pt. Brown Beef Stock
2 tsp. Thyme
2 Bay Leaves
Flour and water
Salt and Pepper to taste
Put the bacon in the freezer while you cut your vegetables
and meat. Peel and cut the vegetables into medium pieces. Cut the top
round into 1 inch cubes. Take the bacon from the freezer and dice into
1/4 inch pieces. Put bacon into a large pot and cook. When the bacon is
cooked remove and discard or save. Brown the cubes of meat in small
batches and put the browned meat off to the side. Add more oil as
necessary. After you have browned all of the meat sauté the
onions and carrots. Be sure to brown the vegetables a little. When the
vegetables are 3/4 cooked add in the garlic. Remove the vegetables from
the pot and deglaze with red wine. Strain the deglazing liquid but be
sure to save the liquid, this is where a lot of the flavor is. Put the
meat, sautéed vegetables, bacon, red wine, stock and the
deglazing liquid back into the pot. Bring to a boil and reduce to a
simmer. Add the spices and simmer until the meat is tender; approx. 1
1/2 hours. Thicken with the flour and water and add the mushrooms.
Simmer for 1/2 hour adjust spices and serve.
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