Beef and Vegetable Burgundy

After many tries at Beef Burgundy, Beef Stroganoff and Boeuf Bourguignon over the years I am finally going to write down my own healthy variation that I use. It is large on veggies and low on fat. It is worth the money to spend a little extra for Angus stewing beef. I only use a pound. I take a little extra time to saute my veggies. It is also worth spending a little more money on the wine you use because hopefully you will be drinking it during dinner. Any heavy bodied wine will work, if you like Cabernet use it. You can put in any vegetables you like. A loaf of nice crusty bread should top it off. Great to have to eat after coming in from playing in the snow !!!

1 lb Angus beef stewing meat cut into 1" pieces
20 pearl onions cut in half
2 cups of carrots cut diagonally
1 lb of baby portabella mushrooms cut in half
1 bay leaf
1/8 tsp thyme
1 tablespoon tomato paste
3 garlic cloves minced
chopped Italian parsley
1 cup of Burgundy, Chianti or heavy bodied wine
1 cup of low salt beef broth
olive oil
1/4 cup of flour, seasoned with salt and pepper, placed in a plastic bag

In a large skillet cook onions and carrots in olive oil for 10 to 15 min until almost tender, remove to a bowl.
Cook mushrooms for 5 min and remove to veggie bowl.
Shake beef cubes in flour mixture till coated. Brown for about 5 min, try to get most sides.
Add all other ingredients except parsley to beef mixture. (Don't add the cooked vegetables)
Simmer for one and a half hours or until tender. Then add veggies, if not covered by liquid add more broth and wine then cook 10 more minutes till everything is tender. Add cold water to left over flour mixture and stir. Add to sauce if it needs thickening, stirring constantly. Finish off with parsley and if needed, more salt and freshly gound black pepper.

This can be served over rice or egg noddles. To create a Stroganoff just add 1/4 cup of sour cream and a Tablespoon of mustard to mixture at the end and stir until warmed.


Paula JeannePaula Jeanne

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