December 28, 2013

Beef Burgundy

Posted in Beef at 12:56 pm by Sheila OConnell

Tri-tip roast, trimmed and; cubed
1 medium onion, chopped
2-3 carrots, sliced
2-3 cloves garlic, diced
1 pkg baby bella mushrooms, halved
Jar of small onions, drained
1 cup good red wine (cab, merlot, or pinot noir)
1 cup beef broth
Flour, salt, pepper, bay leaf, oil

Peel, wash, and slice carrots 1/4 in thick or so
Wash and halve mushrooms (or slice thickly if big)
Trim and cube beef, dust in flour, and brown in oil over medium heat
Remove beef when brown (put aside on plate or bowl)
Add a tablespoon of butter to pot then add carrots, chopped onion, and garlic
Saute for a few minutes then add wine – deglase pan for a few minutes then add beef broth.
Add back the beef, then add bay leaf, salt & pepper.
Cook covered over medium low heat for 20-30 minutes
Add mushrooms, cook covered over low heat for 1 hour or so
Add jar of onions and cook another 15 minutes.

Serve over egg noodles (or with rice)

Serve a nice Bordeaux or California Cabernet

posted by dad

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