- Red wine (preferably Burgundy or another full-bodied red wine)
- Beef broth
- Onions, chopped
- Carrots, peeled and sliced
- Celery stalks, diced
- Garlic cloves, minced
- Thyme (dried or fresh)
- Bay leaves
- Tomato paste
- All-purpose flour
- Vegetable oil for searing
- Salt and pepper to taste
- Mirepoix (onion, carrot, celery) for added flavor
- Mushrooms, sliced (optional)
- Red wine deglazing liquid (for a richer sauce)
- Fresh parsley for garnish
Use these ingredients to craft a rich and flavorful beef burgundy. Make sure to season with salt and pepper, and consider the use of red wine as a key ingredient that enhances the dish's taste. Enjoy cooking and optimizing your recipe for SEO!
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### Beef Burgundy II: A Rich and Flavorful Classic
#### Introduction:
Beef Burgundy II is a classic French dish known for its deep, rich flavor and velvety texture. This hearty meal pairs perfectly with mashed potatoes or crusty bread. Perfectly suited for cooler evenings, this dish can be easily made using common ingredients found in most pantries.
#### Ingredients:
- 1.5 lbs (700g) beef chuck, cut into chunks
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 large carrot, peeled and diced
- 1 parsnip, peeled and diced
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups (500ml) red wine
- 2 cups (473ml) beef broth
- 1 cup (96g) pearl onions, optional
- Fresh parsley for garnish
#### Instructions:
**Step 1: Preparing the Beef**
1. **Preheat your oven to 350°F (175°C)**.
2. **Season the beef** with salt and pepper on both sides.
**Step 2: Cooking the Vegetables**
1. In a large Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add the beef in batches to avoid crowding the pan; cook until browned on all sides, about 5-7 minutes per batch.
3. Remove the beef and set aside.
**Step 3: Sautéing Aromatics**
1. Reduce the heat to medium, add the remaining tablespoon of oil.
2. Add the garlic, onion, carrot, and parsnip; sauté until softened, about 5-7 minutes.
3. Stir in thyme and bay leaf.
**Step 4: Simmering the Beef Burgundy**
1. Return the beef to the pot with any accumulated juices.
2. Pour in the red wine, scraping up any browned bits from the bottom of the pan.
3. Add the beef broth; bring to a simmer.
4. Cover and transfer to the oven. Cook for 2-3 hours or until the beef is tender.
**Step 5: Adding Pearl Onions (Optional)**
1. If using pearl onions, add them during the last hour of cooking.
2. Stir gently to combine.
**Step 6: Serving**
1. Remove from the oven and let cool slightly.
2. Ladle into serving bowls.
3. Garnish with fresh parsley before serving.
#### Tips for Success:
- **Use red wine wisely**: Opt for a full-bodied red like Cabernet Sauvignon or Merlot to enhance flavor.
- **Let it simmer**: The longer this dish simmers, the more flavorful and tender the beef will become.
#### SEO-Friendly Keywords:
- Beef Burgundy
- Classic French cuisine
- Slow-cooked beef recipes
- Red wine braising
- Hearty winter meals
By following these detailed steps and incorporating SEO-friendly keywords, you can create a delicious Beef Burgundy II that not only impresses your family but also ranks well in search results. Enjoy your cooking!