Beef Burgundy with Mushrooms
⏳ Time
2 hours 30 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Mushrooms can be either porcini or button mushrooms, whichever you prefer.
Ingredients
- Turnips - 5 pieces
- Beef chuck roast - 17.6 oz
- Spanish onions - 5 pieces
- Bay leaf - to taste
- Celery salt - ½ bunch
- Thyme - 1 bunch
- Rosé Dry Wine - 17 fl oz
- Bacon - 17.6 oz
- Fresh Mushrooms - 17.6 oz
- Garlic - 3 cloves
- Salad Potatoes - 3 pieces
- Passata Tomato Sauce - 1.8 oz
- Campbell's Beef Broth - 1 qt
Step by Step guide
Step 1
Start with the marinade for the meat. It will consist of wine, 2 coarsely chopped carrots, 2 onions, celery greens, thyme, and bay leaves.
Step 2
Cut the meat into medium-sized pieces and marinate for at least 2 hours, preferably overnight.
Step 3
From the remaining ingredients, we will prepare a stew. Cut the bacon into strips and the remaining vegetables into small cubes. It's best to chop the mushrooms and potatoes coarsely, almost like the meat.
Step 4
Remove the meat from the marinade, coat it in flour, and sauté in a deep skillet in small batches.
Step 5
Strain the marinade through a sieve. You can discard all the vegetables from the marinade, but we will still need the marinade itself.
Step 6
In the same skillet, fry the bacon after the meat.
Step 7
After a couple of minutes, add the finely chopped vegetables (everything except the potatoes and mushrooms) to the bacon.
Step 8
After another 10-15 minutes, when the vegetables have softened, add the tomato paste, meat, and marinade.
Step 9
Bring everything to a boil, add salt and pepper to taste, and optionally, aromatic herbs.
Step 10
Also add ¼ of the beef broth. You don't need to pour all the broth in at once. Cover everything with a lid and simmer for 1.5 hours on low heat or in the oven at 347°F.
Step 11
After 1.5 hours, add the remaining broth, mushrooms, and potatoes, and simmer for another 30 minutes.
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