How to Prepare Yummy Beef Burgundy

Beef Burgundy.

You can cook Beef Burgundy using 20 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Beef Burgundy

1. You need 2 tablespoons of olive oil, I used chili infused.
2. You need 6 slices of thin bacon.
3. It's 2 1/2-3 pounds of beef chuck, cut into cubes.
4. You need 12 of baby carrots.
5. It's 2 of red onions, sliced.
6. You need 4 of garlic cloves, minced.
7. You need 1/4 cup of brandy.
8. It's 2 cups of good quality burgundy wine.
9. Prepare 4 cups of homemade beef stock.
10. It's 1 teaspoon of sriracha seasoning.
11. You need to taste of sait and pepper.
12. You need 1 tablespoon of tomato paste.
13. It's 3 1/2 tablespoons of butter, divided us.
14. It's 3 tablespoons of all purpose flour.
15. Prepare 1 teaspoon of dryed thyme.
16. You need 1 pound of frozen pearl onions.
17. You need 1 pound of small button mushrooms.
18. Prepare of Garnish.
19. Prepare of chopped parsley and sliced green onions.
20. You need of hot sauce to taste, such a as Frank's red hot.

Beef Burgundy instructions

1. Preheat the oven to 300.
2. In a duch oven cook (or a large skillet, which I use for more surface to brown then transfer to the dutch oven as done for the braising) bacon until crisp, remove to plate lined with paper towels to drain..
3. Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper.
4. Brown in batches in the hot oil, removing to a plate when brown.
5. Off heat add brandy and ignight until flames end.
6. Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2.
7. .
8. Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer.
9. Add the beef back, cover with a tight lid and place in the oven until meat and vegetables are very tender, 1 1/2 hours to 2 hours.
10. .
11. Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender.
12. Add to beef when it's done.
13. Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl..
14. On top if the stove bring the finished stew to a simmer, slowly stir in butter/flour paste, reduce heat to a low simmer and cook, stirring 5 miunutes.
15. Add parsley and green onions.
16. Serve in bowls garnish with more parsley and green onions.
17. Serve with crusty bread, mashed potaos or rice.

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