Beef Burgundy

Name: Beef Burgundy
Yield: makes 6 servings
Ingredients: 8 slices bacon, chopped; 3 pounds stew meat or boneless beef chuck, cut into 3/4-inch cubes; Salt; 1/8 teaspoon freshly ground black pepper, plus more for beef; 1/3 cup all-purpose flour; 2 yellow onions, chopped; 1 pound carrots, peeled and cut into 1-inch pieces; 1 pound sliced button mushrooms; 5 large garlic cloves, minced; 3 1/2 cups beef broth (see page 201); 1 bottle dry red wine, preferably Burgundy; 1/3 cup chopped fresh thyme leaves; 1 tablespoon firmly packed light brown sugar; 1 tablespoon tomato paste; 1 bay leaf

December 9, 2011

This delicious, classic dish from the Burgundy region of France is designed to showcase the wines for which the area is famous. (We like anything that celebrates wine. Oui, oui!) Beef Burgundy can appear at first glance as a mere stew, but those of us who have had the pleasure of making this dish know that during the hours it slowly cooks in the oven something magical happens. The flavors of the broth are intensified by the wine, and it thickens into a velvety smooth sauce. Once finished, the cuts of beef are so tender they almost seem to melt. Traditionally, Beef Burgundy is made with wine from the French province of Burgundy. If you have trouble finding a true Burgundy (they can be pretty pricy!), the best substitutes are Pinot Noirs from California or Oregon. We suggest serving this over our Perfect Rice Every Time (page 195) and with our Rockin’ Tomatoes Rockefeller (page 139).

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