Beef Burgundy

(by Duane Hurst)
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Bacon Bits 1 Bay Leaf
2 lb Beef (1 inch cubes) 2 cup Beef Broth
1/4 tsp Black Pepper 1/2 cup Butter (not margarine)
2 cup Burgundy Wine 1-2 Carrots (1 inch slices)
1 tsp Chives 1/2 tsp Dill Weed
Garlic (4-6 chopped cloves) 1 tbsp Mushroom Seasoning
1/2 tsp Oregano 1 tsp Parsley (fresh is better)
10-12 Pearl Onions 2 tbsp Potato Starch
1/4 tsp Rosemary 1 Scallion (chopped)
Sea Salt (according to taste) 1/4 tsp Thyme
Tobasco Sauce (few drops) 1/2 Yellow Onion (chopped)


      In a skillet, melt half of the butter and lightly braise the beef and yellow onions. In a glass bowl, add beef cubes, dry herbs, mushroom seasoning, pepper, salt, scallion, wine and yellow onions. Marinate overnight.
      Cook bacon until crisp; then chop into bits. In a slow-cook crock pot, add bacon, bay leaf, beef broth and marinated mixture. Melt the other half of butter and add to the crock pot. Dissolve potato starch in 1/4 cup lukewarm water and add to the pot. Add carrots and pearl onions to the pot. Cook in the crock pot overnight. Serve hot over mashed potatoes or steamed rice.

      Sauté mushrooms in butter and sherry before adding them to the crock pot.

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picture of Beef Burgundy
© Page Publisher: Duane R. Hurst