Beef Burgundy
From chefmeow 18 years ago
- 30 minutes to make
- Serves 6
BEEF BURGUNDY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Parker Estate in Dallas, Texas in 2006. Marked as family favorite.
Ingredients
- 3 pounds beef-rump, cut into 2-inch cubes shopping list
- 3 teaspoons rendered beef fat shopping list
- 3 cups minced white onion shopping list
- 1 cup chopped celery shopping list
- 1 garlic clove minced shopping list
- 2 tablespoons dried basil shopping list
- 1/8-teaspoon thyme shopping list
- 1 teaspoon ground cloves shopping list
- 3 cups beef stock shopping list
- 1/2 cup flour shopping list
- 2 tablespoons minced parsley shopping list
- 2 cups Burgundy wine shopping list
How to make it
- Sear beef in hot fat.
- Remove.
- Add onion and celery sautéing until lightly tender.
- Add garlic and cook to aroma, add basil, thyme, cloves, stock, flour, parsley and wine.
- Cook until heated through.
- Add beef and simmer for 30 minutes.
- This is good over rice or noodles.
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