One of the most popular recipes during winter time is this earthy and robust dish. Beef Burgundy is delicious stew served over mushed potatoes, rice or egg noodles . I like to make a large quantity when I am having company or during the snowy days.

INGREDIENTS:

1 pound boneless beef trimmed and cut to pieces

4 ounces thick cut smoked bacon

2 beef bones

1 big white onion chopped

½ small mushroom cleaned

½ pound pearl onion cleaned

1/3 pound potatoes peeled and quartered

2 tablespoon all purpose flour

2-cup beef broth

1 red Burgundy bottle (750ml)

1cup tomato sauce

2 cloves chopped garlic

2 carrots peeled and cut

Bouquet garni (thyme, bay leaf, sage, rosemary, basil, whole peppercorns)

Salt/ freshly ground black pepper to taste.

1-tablespoon olive oil

STEPS:

In large deep pan, heat olive oil over medium high heat, season beef generously with salt and pepper and start searing until brown.

Add the chopped onion and stir frequently until the onion is lightly brown add the chopped garlic and stir in flour to combine all the ingredients, then glaze the pan with the red wine by scraping the bottom with a wooden spoon.

Add the bouquet Garni and pour the tomato sauce and the beef stock and let simmer over medium heat.

Meanwhile, in sauce pan, sauté bacon, beef bone and pearl onions over high heat until brown and crisp then drain the excess fat, add the mushrooms and sauté for about 4 minutes, transfer all to the beef deep pan.

Let simmer on medium low heat for 1:40 minutes.

I usually add the carrots and potatoes 30 minutes before the meat is totally tender.