Burgundy Beef
Yield
12 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, round steak
1 inch thick |
|
| ¼ | cup |
vegetable shortening
or bacon fat |
*
|
| 5 | large |
onions
sliced |
|
| 1 | pound |
mushrooms
sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
marjoram
chopped, or 1/4 ts dried marjoram leaves |
*
|
| 1 | teaspoon |
thyme
chopped, or 1/4 ts dried thyme leaves |
*
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
beef stock
|
|
| 2 | cups |
red burgundy wine
or red wine |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, round steak
1 inch thick |
|
| 59 | ml |
vegetable shortening
or bacon fat |
*
|
| 5 | large |
onions
sliced |
|
| 453.6 | g |
mushrooms
sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
marjoram
chopped, or 1/4 ts dried marjoram leaves |
*
|
| 5 | ml |
thyme
chopped, or 1/4 ts dried thyme leaves |
*
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
beef stock
|
|
| 473 | ml |
red burgundy wine
or red wine |
* |
Directions
Cut beef into 1-inch cubes.
Heat shortening in 4-quart Dutch oven until melted.
Cook beef in shortening over medium heat until brown and liquid has evaporated; remove.
Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary.
Remove mushrooms and onions; cover and refrigerate.
Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper.
Stir in broth and Burgundy. Heat to boiling; reduce heat.
Cover and simmer about 1¼ hours or until beef is tender (Liquid should just cover beef).
If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy).
Add mushrooms and onions. Heat through, stirring occasionally.
Serve over noodles if desired.
