A Simple Recipe for a Snowy Day – Beef Burgundy
Well, we knew we could be snowed in today (we are) so last night we shopped. Now we’re here watching the Ranger/Boston hockey game and my family is about to tuck into one of their favorite meals: my Beef Burgundy. I imagine, in the grand scheme of things, this is a pretty simple recipe, but we love it and it’s perfect for a winter’s day. So here it is:
McNamara’s Beef Burgundy
Here’s what you need:
4 Lb of beef, trimmed and cut into small bite size pieces. ( I use flap meat, sirloin tip can work)
2 Lb white mushrooms
6 Slices Bacon
2 Crushed garlic cloves
2 10 1/2 oz cans of Beef Consomme (not beef broth, they are different)
1/2 Cup Flour
1/2 Cup Butter
2 Tbsp Chopped Parsley
2 Bay leaves, crushed
1/8 Tsp Pepper
1 Tsp Salt
1 Tsp Thyme
1/ Cup Burgundy Wine
What You do:
1. Cut Bacon into small pieces and fry in the bottom of a large pot. Remove from pot and put aside.
2 . Slice all mushrooms.
3. Trim beef and cut into bite sized pieces.
4. Brown beef in same pot, in bacon fat. Drain most of liquid once browned. Don’t over cook meat.
5. Add to meat once browned: garlic, mushrooms, bay leaves, salt, pepper, thyme & parsley.
6. Add Bacon. Mix. Turn off heat.
7. In second small sauce pan, melt butter. Then, off heat, add flour and mix. Put back onto low flame and cook until it thickens slightly. (This seems to work best if the entire process is done on simmer. Using a higher flame has resulted in a few burned pots of butter that had to be thrown out)
8. Add consomme and 1/2 cup of Burgundy to butter/flour mix. Stir until thick over low flame.
9. Add all items together. Cook 1-1 1/2 hours over medium to low flame. Serves 8-10
This is a hearty meal and tastes even better as leftovers. Enjoy!