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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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From the 1967 edition of Margo Oliver's Weekend Magazine Cookbook. I've found that the better the burgundy wine tastes the better your results will be. Ingredients:
2 1/2 lbs beef chuck, cubed |
2 tablespoons butter |
1 tablespoon oil |
1 tablespoon flour |
2 teaspoons salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
2 cups red burgundy wine |
water |
2 sprigs celery leaves |
2 sprigs fresh parsley |
1 small bay leaf |
1 pinch thyme |
6 slices bacon, diced |
12 small white onions |
2 tablespoons butter |
1/2 lb fresh mushrooms, sliced |
2 teaspoons lemon juice |
chopped parsley |
Directions:
1. Preheat oven to 350°F.
2. Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan.
3. Add beef and quickly brown on all sides.
4. Sprinkle in flour and cook, stirring, until flour is golden brown.
5. Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat).
6. Bring mixture to a boil.
7. Tie the sprigs of celery and parsley together with string for thread.
8. Add celery/parsley bundle, bay leaf and thyme to pan.
9. Cover tightly and place in oven for 2 hours or until meat is tender.
10. Skim off fat and remove the celery, parsley and bay leaf.
11. Place bacon in skillet and cook until crisp.
12. Add onions and cook until lightly browned, stirring gently.
13. Remove onions and bacon from pan using a slotted spoon and add to meat mixture.
14. Recover and put back in oven for an additional 15 minutes.
15. Heat 2 tsp butter in skillet.
16. Add mushrooms and lemon juice.
17. Cook gently for about 2 minutes.
18. Sprinkle mushrooms and chopped parley over beef mixture.
19. Serve immediately.
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