More Great Recipes: Beef | Main Dish

Beef Burgundy


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

6 oz salt pork, cut into 1/4" pieces
3 cups water
4 lbs. beef chuck roast, cut into 2" cubes
4 T butter
1/3 cup flour
1 3/4 cups chicken broth
1 1/2 C water
1/2 bottle good Pinot Noir


Add the salt pork pieces to 3 C water and bring to a boil. Boil 2 minutes, then drain.


Saute until lightly brown and crisp.


Remove from pan; reserve rendered fat.


Salt and pepper the roast pieces.


Add 2 T pork fat back to the pan and brown the beef in batches until deep brown.


Transfer cooked beef pieces to a Dutch oven.


Pour 1/2 cup water to deglaze pan, then pour that liquid into the Dutch oven with the meat.


Continue cooking the meat in batches, using 2 T pork fat each time, until all the beef has been browned.


Now add butter to pan; whisk in flour.


Cook until the flour and butter are the color of peanut butter.


Gradually stir in the chicken broth and 1 1/2 C. water.


Increase heat and simmer until thickened.


Pour into Dutch oven with meat.


Add wine.


Cover and cook in a 300 degree oven for 2 1/2 to 3 hours.


Pairs Well With


Notes

This is great on a chilly autumn or winter night, served with some good crusty bread!

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