This recipe has been adapted from the master herself, Julia Child. We love the rustic nature of this dish. It takes time to prepare & is best when there is time for it to simmer away for 4-5 hours. So, don't use this as a last-minute dinner party item! :)
Beef Burgundy - serves
1 small or ½ of a large yellow onion
5 oz. mushrooms
1 heirloom tomato
½ lb. raw bacon, chopped into small pieces
2 lbs. beef stew tips cut into 2” Diced
2 Cups Beef Broth
3 Cups of Red Wine
7 Garlic Cloves
2 TBSP Flour
Herb de Provence- Rosemary, thyme, lavender, fennel
Kosher Salt and Pepper
Cut off the tip end of each carrot. Then, dice carrots into small pieces roughly the size of dimes.
Slice mushrooms if not already sliced. Dice the onion. Cut the tomato into rough pieces. Peel and mince 6-7 cloves of garlic.
Turn stove onto low-medium heat. Place bacon into your saucepan and evenly distribute the pieces on the bottom of the pan. Cook for a few minutes and then put aside. Leave the bacon grease in the pan.
Strip the stems of your fresh thyme so that there are no stems.
Place beef into the saucepan. Brown the beef and then set aside. Do not cook throughout, only brown the sides.
Add carrots into the bacon grease. If you need more liquid, add some olive oil. After a minute, add onions. Stir to incorporate. Add garlic. Cook for a few minutes. Finally, incorporate mushrooms and butter.
Add tomatoes to the mixture. Incorporate and cook for 3 minutes. Add your beef and bacon back into the mixture.
Add flour. Once incorporated, add two cups of beef broth and two and a half cups of red wine. Reserve the final ½ cup of wine to add throughout the cook time.
Add salt and pepper to taste. Add herbs de Provence, thyme, and two whole sprigs of rosemary. Add two bay leaves. Stir. Cover and simmer on low either on the stove or place into the oven for three to four hours.
Once cooked thoroughly, remove rosemary sprigs and bay leaves. Serve warm. Garnish with rosemary sprigs.