Total Calories: 200
1. In a glass bowl, combine the onion, carrots, herbs, wine, and 2 tablespoons of the olive oil. Add the beef, cover, and refrigerate for at least 6 hours or overnight. Remove the meat from the marinade and pat dry with paper towels. Strain the marinade, discard the vegetables, and reserve the liquid.
2. In a large, heavy casserole or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the bacon and whole onions and sauté for about 5 minutes, or until lightly browned. Using a slotted spoon, transfer to a dish. Increase the heat to medium-high and brown the meat in batches on all sides. Using a slotted spoon, transfer to a dish.
3. Add the flour to the hot fat and stir vigorously. Return the beef to the pan and add the marinade, stirring well. Bring to a brisk simmer and add the garlic and broth. When the liquid bubbles, reduce heat to a low simmer, cover, and cook for 2 hours. Add the bacon, onions, mushrooms, salt, and pepper. Cook for another 30 minutes. Serve garnished with the parsley and accompanied with the boiled potatoes.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 5 days. Freeze in an airtight container for up to 2 months.
TO REHEAT: If frozen, thaw in the microwave or in the refrigerator. Reheat in a microwave or in a preheated 350°F oven until heated through.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Classic Burgundy Beef recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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