Beef in Burgundy

4-5 slices bacon
2-3 lbs. sirloin roast, cut into small, bite-size cubes or chunks
1 bottle dry red wine (I use a red Burgundy or Cab)
2.5 cups low-sodium beef broth
2 T. tomato paste
2-3 large garlic cloves, pressed
1 tsp. parsley flakes
3/4 tsp. thyme
1 large bay leaf
Salt and pepper to taste (add salt towards the end)
2-3 medium-sized onions, chopped
3/4 – 1 lb. mushrooms, sliced
2-4 T. butter
1/2 cup butter
1/2 cup flour

Slice bacon into 1/2” strips. In large Dutch oven, slowly cook the bacon until golden brown. Remove bacon to paper towels and save. Brown beef in bacon drippings over medium-high heat until nicely browned. Add red wine, beef broth, tomato paste, garlic, parsley, thyme, bay leaf, and pepper.

Cover and let simmer on low heat for 2 1/2 to 3 hours, or until the beef is tender. Cook/microwave the chopped onions and mushrooms in a little butter until tender; add this and the salt (to taste) to the beef mixture. Cook another 20 minutes. Remove the bay leaf. Increase heat to medium and add the roux (see below); stirring well until mixture thickens. Add the cooked bacon. Serve with garlic mashed potatoes and plenty of sourdough bread and a salad and/or green vegetable. Enjoy this wonderful French dish!

To make the Roux: In small saucepan, over medium heat, melt butter. Add the flour and mix to form a soft paste-like consistency. Continue to stir constantly over the heat for another 3-4 minutes. Add this as directed to the beef mixture to thicken—do not make ahead of time.


Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user NCAPONI.