Richard’s Beef Burgundy
This is a super beefy, hearty and um really incredibly yummy meal. It came from my stepfather Richard, who knows his ways around a delicious meat and potatoes meal. He has good taste. I think it would be good served over some egg noodles. It makes a lot and is the perfect use of a nicely trimmed chuck steak. (of large size) It is homegrown variation on the beef burgundy of the Julia Child variety. This recipe is just real ingredients prepared the way that really make them shine. Enjoy. It is really a great dish for cold weather.
3 lbs of Chuck Roast cut into 1 ½ inch pieces
2.5 T of olive oil
1/3 cup flour
14 oz. beef broth
1.5 cup Burgundy wine
2 T tomato paste (I have substituted tomato sauce in a higher quantity without bad results)
4 cloves of garlic (which is just a starting point, really?)
4 Bay Leaves (which I never have and so I use other things like Thyme)
1 t. salt (garlic salt perhaps?)
1 t. thyme
2 lbs small new potatoes (I admit I just cut up a couple russets)
1 lb carrots
8-10 small boiling onions
½ lb. medium sized fresh mushrooms
¼ cup chopped fresh parsley
Now, I have mentioned a couple of my substitutions and I will just mention a couple more. I completely forgot the mushrooms and no one died, but I think they would really lend another important flavor/texture to the mix here. I used dried parsley, and for the boiling onions, I minced couple of the medium sized yellow onions and it was all good.
In a Dutch oven, heat the oil on medium/high and add meat and sear.
Remove the meat. Sprinkle flour over drippings. Stir in wine, broth and tomato paste, whisk smooth. Boil and then reduce to low and add garlic, and all seasonings (thyme, bay leaf, salt) and then the meat.
Simmer tightly cover for 1 hour and 45 minutes or until the beef is tender. At the potatoes, carrots and onions and cover again and cook for another 45 minutes.
Stir in the mushrooms and simmer while you make up some noodles.
Sprinkle with the fresh parsley as you serve it.