Chef Jack Madden’s Beef Burgundy

A renowned French recipe, known in France as Boeuf a’ la Bourguignon, it is a rich and hardy combination of flavors. I discovered Beef Burgundy very early in my career in food preparation and have enjoyed this recipe for many years.

Serves four

1 lb lean beef ¼ cup chopped parsley
4 strips bacon ½ whole lemon
2 cups chopped onions 1cup sliced mushrooms
1 chopped carrot 2 cups burgundy
1 chopped celery stalk ½ tsp pepper
6 chopped garlic cloves 2 Tbs flour
1 Bay leaf 1 ½ cup water
2 chopped fresh thyme
Salt to taste

Chop bacon into ¼” pieces and cook on low heat in a Dutch oven until slightly crisp.

Cut beef into 1″ pieces and brown in Dutch oven, remove beef and bacon, set aside.

To the remaining juices, add chopped onions, carrot, celery, garlic, and sauté until soft.
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Deglaze the Dutch oven with ½ cup water, add bay leaf, thyme, parsley, one half lemon (squeezed to release the juice) mushrooms, pepper and burgundy.

Replace the beef and bacon, bring to a boil, and remove from heat.
(If you saw the movie, you know to be careful)

Cover and bake at 325 degrees for one hour or until meat is tender.

Wisk flour into 1 cup of water, add small amounts of this mixture to the stew to achieve your desired thickness.

Peas and boiled potatoes are a good combination with the Beef Burgundy,

“Of course you will have a glass of Burgundy with the beef”.