Cookin' today

GC's Heart Busting Beef Burgundy

Fry a pound of sliced bacon in olive oil until crisp, Remove bacon, drain over paper towels and crumble.

In the olive oil bacon drippings mixture sauté 3 pounds of 1 ½ inch squares of high quality stew beef. If at all fatty or gristly trim. Brown the meat on all sides using tongs (not a fork) to turn. The beef should be dark brown on all sides.

Remove beef and drain fat.

In the same pot sauté three medium sized onions and a half pound of carrot strips with 4 or 5 cloves of chopped garlic. Sauté until onions are soft and brown.

Pour off most of the oil/bacon drippings. Stir 4 tablespoons of all purpose flour into the sautéed veggies. Return crumbled bacon and browned beef cubes to the pot.

Stir in
2 cans of beef broth
2 cups of a good (palatable) red wine. Merlot, cabernet sauvignon, or whatever full bodied wine you prefer.
1 tablespoon of tomato paste
½ teaspoon thyme
2 bay leafs.

Bring to a boil, cut back to simmer for two, two and a half hours or until beef is tender.

Remove beef and veggies and reduce sauce until it thickens. If it gets too thick just thin out with more beef broth or wine.

Meanwhile sauté 1 pound of medium whole white mushrooms in a quarter pound of butter until soft. Toss ‘em in with the beef/veggies. Put it all back in the burgundy gravy.

Refrigerate overnight. The flavor will grow.

The next day just cook wide egg noodles and reheat the beef burgundy over a low flame.

Serve over noodles with a good, crusty French bread and red wine of your choice.

Mmmm! Good!