Beef Burgundy Recipe
- 1/4 cup unbleached all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds lean beef stew meat
- 2 tablespoons olive oil
- 1/2 pound pearl onions, peeled
- 1 pound mushrooms, quartered
- 3 cloves garlic, chopped
- 3 cups Burgundy wine
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 teaspoon unsweetened cocoa powder
- 2 bay leaves
- 1 bunch baby carrots
- 1 cup frozen green peas
- 1/4 cup chopped fresh Italian parsley
- In a resealable plastic bag, combine the flour, salt, and pepper. Add the beef, seal the bag, and toss to coat well.
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the beef in batches to prevent overcrowding, and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with remaining beef.
- Add the remaining 1 tablespoon of oil to the pan. Add the onions, mushrooms, and garlic. Cook, stirring often, for 10 minutes, or until lightly browned.
- Add the wine, broth, tomato paste, cocoa, bay leaves, and beef. Bring to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours.
- Add the carrots and simmer, covered, for 40 minutes, or until the beef and vegetables are tender. Add the peas and cook for 5 minutes. Discard the bay leaves. Sprinkle with the parsley.
