It has been raining here – a cold, steady rain – for two days. It is the kind of rain that seeps into your bones and keeps you from being able to warm up, no matter how many socks and sweaters you put on.
On Sunday, I made Beef Burgundy, a nice warm comfort meal. Here’s my recipe:
3 slices bacon, cut into ½ inch pieces
3 pounds boneless beef chuck, cut into 1 to 2 inch chunks
6 carrots, cut into chunks
3 cloves garlic, thinly sliced
1 large onions, cut into chunks
2 tablespoons flour
2 tablespoons tomato paste
2 cups dry red wine
1 cup chicken stock
1 pkg. fresh mushrooms, cut into quarters
½ teaspoon thyme (or fresh, if you have it)
½ cup fresh chopped parsley.
In a 5 quart Dutch oven, cook bacon until browned. Transfer bacon to bowl.
Add beef to bacon drippings and cook over medium-high heat until browned on all sides (about 5 minutes). Transfer to bowl with the bacon. Preheat oven to 325 degrees.
Add carrots, garlic, onion to remaining drippings and cook, stirring occasionally, for about 10 minutes (vegetables should be browned and tender).
Add flour, tomato paste, salt and pepper and cook for 2 minutes, stirring. Add wine and chicken stock and heat to boiling, stirring to loosen the browned bits from the bottom of your pot.
Add the meat and their juices. Add mushrooms and thyme and heat to boiling. Cover and bake for 1 ½ to 2 hours.
Sprinkle with parsley to serve.