As you might guess, Burgundy beef is either a beef dish from Burgundy, or a beef dish cooked with Burgundy. This recipe from the National Mark is the latter; in the national Mark Calendar of Cooking in the December section, Bugundy beef appears – as a way of using up ‘a little red wine left over… the tail end of a bottle or two will do…” that actually doesn’t often happen with us, any tail ends get finished up the next day!
Here is the recipe anyway:
- 2 lb beef, diced
- a handful of button onions
- 2 thick rashers of bacon, diced
- 1 tbsp flour
- butter
- olive oil
- bouquet garni of parsley, thyme and a bayleaf
- red wine
- Burguindy should be used though claret will do – says the recipe, it’s more likely to be a Shiraz or a Merlot here!
- heat the oil and butter and lightly fry the onions and bacon
- add the beef and toss in the pan until it is ‘closed’ (sealed) and lightly brown
- sprinkle on the flour and cook for a further two minutes, stirring well
- add the bouquet garni and pour in the wine mixed with water half and half, enough to only just cover the meat
- cover with a lid and cook for 2½hours,checking it isn’t getting dry
“A most savoury dish!”
As I have no pictures of this dish, not of a glass of red wine, Burgundy or otherwise, my featured image is herbs
Lois Elsden 