Beef Burgundy

28 01 2013

This is a great heart-warming stew perfect for chilly winter nights! The recipe below makes 8 servings…I’d recommend either cutting it in half (in which case you probably only need to cook it for an hour), or make the whole recipe and freeze the extras for an easy re-heat meal later on.

Beef Burgundy

Beef Burgundy

The following makes 8 servings (compliments of the South Beach cookbook):

  • 5 Tbsp extra-virgin olive oil
  • 2 lbs beef top round, well-trimmed and cut into 1/2-inch pieces
  • 4 medium onions, chopped
  • 4 medium carrots, cut crosswise into 1/2-inch-thick rounds
  • 1 container (10 ounces) white mushrooms, quartered
  • 5 garlic cloves, smashed and peeled
  • 2 whole sprigs fresh rosemary, plus additional cut-up sprigs for garnish
  • 1 cup red wine
  • 1 can (28 ounces) diced tomatoes, with juice
  • 1/4 cup tomato paste
  • Salt and pepper

In a dutch oven or large pot, heat oil over medium-high heat. Add half the beef and cook until browned on the outside, about 5 minutes. Transfer to a plate and repeat with the remaining beef.

Reduce heat to medium and add the onions. Cook, scrapping up any brown bits, until the onions are softened, about 3 minutes.

Add the carrots, mushrooms, garlic and rosemary stems. Continue to cook until the mushrooms start giving off their juice, about 3 minutes longer.

Pour the wine over the vegetables, stir well, and bring to a boil. Stir in the tomatoes and their juice, tomato paste and 2 cups water (I used chicken broth for some extra flavor, you could also use beef broth). Return the beef to the pan and stir to combine.

Cover the pan, leaving the cover slightly ajar, and simmer the stew for 1 hour over medium-low heat. Season with salt and pepper to taste and continue to cook for 30 minutes longer, or until the carrots and meat are tender. Remove the rosemary sprigs and discard. Serve the stew hot.

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