• 3½ tablespoons olive oil
• 3 pounds lean stewing beef, cut into 1-inch cubes
• 1 carrot, diced
• 1 onion, diced
• Salt and pepper
• 2 tablespoons flour
• 2 cups red wine, young and full-bodied (like Beaujolais, Côtes du Rhone, Bordeaux, or Burgundy)
• 2 to 3 cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• ½ teaspoon thyme
• A crumbled bay leaf

Optional

• 18 to 24 white onions, small
• 3½ tablespoons butter
• 1 pound mushrooms, fresh and quartered

Cooking Directions

Preheat oven to 350ºF.

Dry beef in paper towels; it will not brown if it is damp. Heat olive (or corn) oil in large casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides.

Once all the beef has been browned, add the sliced vegetables to the hot pan and brown for about 7-8 minutes until tender.

Add the tomato paste to the vegetables, stirring constantly until it is browned. (You will know when it is ready because they tomato paste is not bright red but brown, almost like light chocolate.)

Once the tomato paste is browned, add the garlic stirring continuously so the garlic doesn’t burn. Next, sprinkle on the flour and toss until the vegetables are coated. Add the beef to the pot and stir so the flour/vegetable mixture coats the beef.

Stir in wine and enough stock so that the meat is barely covered. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 hours. The meat is done when a fork pierces it easily. Test the meat to see if it is tender. If not, cook for another 30 minutes or so.

Optional

Onions and mushrooms are traditional ingredients in beef burgundy. They are cooked separately from the beef and added 2 hours into the cooking.

Mushrooms. You can use any mushrooms you choose but white or porcini mushrooms are traditional. Once the beef is in the oven, clean and slice the mushrooms into ¼ inch slides. Heat 2 tablespoons of olive oil until it sizzles, and then add the mushrooms. Sauté the mushrooms until they have rendered their moisture and are tender. Take the mushrooms off the heat and hold. They should be added into the beef after it has been in the oven for 2 hours.

Onions. Pearl onions are the traditional ones used in beef burgundy. Buy a 1 lb. bag of frozen pearl onions for this recipe. Before you begin cooking the beef, thaw the onions and bring them to room temperature. I always put them in a colander so they drain; you will want the thawed onions to be very dry when you start preparing them. Once the beef is in the oven, dry the onions with paper towels. Add 3 tablespoons of olive oil to a sauté pan and heat until the oil is very hot. Add the pearl onions, stirring them to ensure they brown on all sides. That should take about 8-10 minutes. Once the onions are brown, remove from heat and hold. The onions can be added after the beef has been in the oven for about 2 hours.

Beef Burgundy can be served with mashed potatoes or flat noodles. Green beans, Brussels sprouts, or other green vegetables can be served as a side. Apple/pear compote can also be served. To make the apple pear compote, use 6 granny smith apples and 4 pears. Wash, halve and core the apples. Toss them in 3 tablespoons of melted butter. Sprinkle 1 tablespoon of white sugar, 1 tablespoon of brown sugar, and 1 teaspoon of cinnamon on the apples. Bake in the oven at 350ºF for about 34 minutes. When they are soft, remove from the oven and let them cool. Use a potato masher to roughly mash the apples and pears before serving them.

1 lb chuck, cut into bite size cubes
1 tbsp flour
Salt and pepper
2 tbsp olive oil
2 tbsp sweet paprika
2 tsp crushed caraway seeds
1 onion chopped
2 cups chicken stock
Optional: 1 carrot and 1 parsnip, peeled and diced to bulk it out
1 green pepper, deseeded and roughly chopped

Method

1 Toss the cubed meat in the flour with salt and pepper. Heat the oil in a large heavy-based pan until it is very hot. Carefully add the meat and brown all over. If you put all the meat into a small pan, it will cool the pan down and the meat will not brown properly.

2 Once the meat is browned, add the paprika, caraway and onion and stir very well to prevent the mixture sticking to the pan. Cook over a low heat for 10 minutes then add the chicken stock and stir well. Turn up the heat and bring the stew to a simmer. Add the vegetables.

3. When the mixture starts to simmer, transfer to a slow cooker. Cover and simmer for about 3 hours, stirring occasionally and adding a little water if the mixture looks too thick.

Serve with pasta or mashed potatoes. Serves about 4.

• 1 lb. ground beef
• ½ cup chopped onion
• ⅓ cup chopped green pepper
• 1 clove garlic, minced
• 1 can tomato soup
• 1 cup water
• ½ cup rice
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons worcestershire sauce

Preparation

1. In skillet, cook beef, onions, green peppers, and garlic until meat is browned and vegetables are tender. Drain grease.
2. Add remaining ingredients and cook covered over low heat until rice is tender, 20 minutes or so.

Ingredients

• 1¼ lb. ground beef
• ½ large onion, chopped
• oregano
• chili powder
• 6 cloves garlic
• large can (29 oz.) Hunt’s tomato sauce
• regular can of tomato soup

Preparation

1. Brown ground beef in skillet
2. Mix in onions and stir
3. Lightly cover beef and onion mix with oregano and chili powder
4. Chop garlic cloves and add to mix
5. Add tomato sauce and tomato soup, and stir
6. Simmer for as long as desired… at least an hour!

• 1 lb. beef (top/bottom, round), cubed
• 1 onion, chopped
• 2 cups, rice
• 4 cups, water or beef broth
• 1 cup grated parmesan cheese
• 2 tablespoons parsley
• 3 tomatoes (or 1 can tomatoes for cooking)
• 1 small can mushrooms
• ½ teaspoon each salt, curry, garlic, pepper
• Tabasco sauce to taste

Preparation

1. Put 2 tablespoons oil in skillet.  Brown beef cubes quickly.
2. Add onions and cook until tender.
3. Add rice and cook about 2 minutes, stirring constantly.
4. Add water (or broth) and bring to a boil.
5. Put beef and rice mixture in a deep casserole dish.  Add tomatoes and mushrooms, spices, salt, pepper, and mix.
6. Cook at 375ºF for 1 hour.
7. Before serving, top with cheese and parsley

• 1 can condensed tomato soup
• 1 lb. ground beef
• ¼ cup uncooked rice
• 1 egg, slightly beaten
• ¼ cup minced onion
• 2 tablespoons minced parsley
• 1 teaspoon salt
• 1 small clove garlic, minced
• 1 tablespoon shortening
• 1 cup water

Preparation

1. Mix ¼ cup tomato soup with beef, rice, egg, onion, parsley, and salt.
2. Shape into 1½ inch balls (about 16).
3. Brown meatballs and garlic in shortening in skillet.
4. Blend in remaining soup and water.  Cover, simmer 40 minutes or until rice is tender.  Stir often.

Makes 4+ servings.

• 3-4 lbs chuck roast
• 3 cups water
• ¼ cup soy sauce
• 20 oz. ketchup
• ½ cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon worcestershire sauce
• 1 teaspoon dry mustard

Preparation

1. Put chuck roast, water, and soy sauce in dutch oven (or equivalent) at 325°F until meat falls apart
2. Shred meat with fork in pot
3. Add ketchup, brown sugar, chili powder, worcestershire sauce, and dry mustard
4. Simmer for 30 minutes or longer
5. Salt if needed
6. Serve on buns

• 1¾ lbs cubed beef for stew
• 1½ cups of red wine
• ¼ cup brandy
• 4 stalks celery, cut up
• 3 turnips, cut up into cubes
• 1 tomato, cut up into cubes
• 2 carrots, cut up
• ½ large onion, cut up into cubes
• 1 green pepper, cut up into one-inch square pieces
• 1 bay leaf
• marjoram
• pepper
• rosemary
• thyme
• garlic

Preparation

1. Combine all ingredients in a Romertopf or Schlemmertopf or equivalent clay cooker.
2. Cook at 425°F for 2½ hours