- Red wine (at least 4 cups, preferably French or Burgundy)
- Beef broth (6 cups)
- Onions (3 large, finely chopped)
- Carrots (3 medium, peeled and sliced)
- Celery stalks (3, roughly chopped)
- Garlic cloves (5, minced)
- Fresh thyme (2 teaspoons)
- Bay leaves (4)
- Tomato paste (1 tablespoon)
- Brown sugar (1/4 cup)
- Worcestershire sauce (2 tablespoons)
- Soy sauce (2 tablespoons)
- Mushrooms (8 ounces, sliced)
- Beef stock cubes (4, optional for extra flavor)
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Steps
### How to Make Beef Burgundy III: A Classic French Dish
**Introduction**
Beef Burgundy is a hearty and comforting classic that has been a staple in many households around the world. This version, known as Beef Burgundy III, promises rich flavors and a perfect blend of beef and vegetables simmered to perfection. Follow these detailed steps for an unforgettable meal.
### Ingredients
- 2 lbs (900g) chuck roast, cut into bite-sized pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, sliced
- 4 cups beef broth
- 1 cup red wine (preferably a full-bodied variety)
- 2 tbsp tomato paste
- 1 bay leaf
- Salt and pepper to taste
- Fresh thyme sprigs, optional
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
### Equipment Needed
- Large Dutch oven or heavy pot
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon
### Step-by-Step Guide
#### Step 1: Prepare the Ingredients
Start by dicing the onion, mincing the garlic, chopping the carrots, and slicing the celery. This step is crucial for ensuring that all vegetables are evenly cooked and contribute to a rich flavor profile.
#### Step 2: Brown the Meat
Heat the olive oil in your Dutch oven over medium-high heat. Add the beef pieces in batches (to avoid overcrowding) and brown them on all sides, about 5-7 minutes per batch. Remove the beef from the pot and set aside. The goal is to develop a nice crust which adds flavor.
Reduce the heat to medium and add the onions, garlic, carrots, and celery to the Dutch oven. Cook until the vegetables start to soften and become fragrant, about 5 minutes.
#### Step 4: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to deglaze it. This helps to release any flavorful bits stuck on the bottom. Let the wine reduce by half, stirring occasionally.
#### Step 5: Add Flavorings and Broth
Stir in the tomato paste, beef broth, bay leaf, salt, pepper, and thyme (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes.
#### Step 6: Thicken the Sauce
While the sauce is simmering, mix the flour with a tablespoon of cold water in a small bowl. Gradually stir this paste into the pot to thicken the sauce. Simmer for an additional 10-15 minutes until the sauce has thickened to your desired consistency.
#### Step 7: Combine and Simmer
Add the browned beef back into the pot, ensuring it's fully submerged in the sauce. Cover and let it simmer over low heat for about 2-3 hours, or until the beef is tender and the flavors have melded together.
### Serving Suggestions
Serve this Beef Burgundy hot with a side of crusty bread to sop up the delicious sauce. For an extra special touch, garnish each serving bowl with some fresh herbs like parsley or thyme for added color and freshness.
### Conclusion
Making Beef Burgundy III is not just about cooking; it's an experience that brings together flavors and memories. With these detailed steps, you can enjoy this classic French dish at home, perfect for a cozy dinner party or a comforting family meal. Enjoy your cooking!