More Great Recipes: Beef | Main Dish

Beef Burgundy

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Member since 2006

Serves | Prep Time | Cook Time


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


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

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