Classic Beef Burgundy
A very rich and savory dish. Pair with potatoes and a nice green salad. Prep time does not include marinating.
INGREDIENTS:
1 1/2 lb round steak, cut into 1 1/2-inch cubes
1 cup dry red wine
1 small onion, quartered
1/2 lb mushrooms
4 tbs unsalted butter
3 cup sliced onion
2 cup diced carrots
1/4 cup chopped parsley
2 cloves garlic, crushed
1/2 tsp ground marjoram
1/2 tsp thyme, crushed
1/4 tsp pepper
1 bay leaf
1 1/4 cup water
2 tbs flour
DIRECTIONS:
1. Combine beef, 3/4 cup wine and onion. Cover and refrigerate overnight.
2. Drain beef cubes and set aside. Strain and reserve liquid.
3. Sauté mushrooms in 3 tbs butter until lightly browned.
4. Remove and set aside.
5. Add beef and cook until well browned.
6. Remove and set aside.
7. Sauté sliced onion, carrots, parsley and garlic in remaining 1 tbs butter until onions are tender.
8. Add meat, marjoram, thyme, pepper, bay leaf, marinade and 1 cup water.
9. Cover and simmer 2 hours, or until meat is tender.
10. Dissolve flour in remaining 1/4 cup water.
11. Add to beef mixture. Add mushrooms and cook until mixture thickens, about 5 minutes. Stir in remaining wine.
Prep: 20 minutes
Cook: 150 minutes
Serves: 6