John Myers
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Burgundy Beef Casserole
The perfect burgundy beef casserole recipe with a picture and simple step-by-step instructions.
For the marinade
- 1 Onion
- 2 cups Burgundy red
- 2 small Bay leaves
- 3 posy Parsley
- 2 Pinches Dried thyme
- 1 Clove of garlic
further ingredients
- 2 tbsp Salad oil
- 0,5 tsp Salt and pepper
- 1 small Carrot
to fry
- 3 tbsp Clarified butter
- 1 tbsp Flour
- 0,5 Cup Meatsoup
further ingredients
- 125 g Bacon strips or cubes
- 100 g Small onions
- 200 g Fresh mushrooms
- Wash the meat, pat dry and cut into about 5 cm. Cut large cubes and place in a bowl. Cut the onion into rings and place on the meat. For the marinade I use a tea filter (this makes it easier for me to remove the spices from the marinade) and add the bay leaves, thyme, the chopped garlic clove and the parsley bunches. Then I add the red wine, the peeled carrot, oil, pepper, salt and the tea filter to the bowl with the meat. Marinate the meat in this way for at least 6 hours and pour over the marinade from time to time. Then remove the meat and drain in a colander, collect the marinade.
- Heat 2 tbsp clarified butter and add the meat and fry it nicely on all sides. Dust with flour and stir so that the flour combines with the meat. Now carefully stir in the broth and the sifted marinade (not all at once), then add the onion and carrot. Let everything stew well. Then take out the onions and carrots and chop them up with a little roasting liquid with the hand blender and put everything back into the pot and let it simmer for about 2 hours.
- Heat the remaining clarified butter in a small saucepan and brown the bacon and the peeled, diced onion. Then add the mushrooms and stew for another 15 minutes.
- Make sure you have enough good sauce in the meantime. Then add the bacon, onion and mushrooms to the casserole and fold in slightly. Boiled potatoes are also suitable as a side dish, but thin ribbon noodles are also suitable
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