Sunday Dinner: B's Beef Burgundy with Crash Hot Potatoes

B was never completely satisfied with the traditional beef burgundy recipes he tried so he’s been playing around with his own version of the dish recently. Among many tweaks, one thing he noted was using a good, full-bodied cabernet, instead of the traditional pinot noir. He also reduced it quite a bit to make a thicker gravy, which lended itself to serving with a starch. B’s parents have been raving about the Pioneer Woman’s crash hot potatoes so we thought we might try it as a side for this thicker-than-average stew. They worked out very well and taste great when dipped in the stew!

  1 1/12 – 2 lbs lean beef stew meat
  1/4 teaspoon creole seasoning (like Tony Cachere’s)
  1/2 teaspoon garlic powder
  1 cup carrots, chopped
  1 cup celery, chopped
  1 cup onion, chopped
  20 oz sliced button mushrooms
  2 tablespoons flour
  32 oz beef stock
  1 cup full-bodied, good quality cabernet sauvignon
  1 tablespoon dried rosemary
  1 teaspoon dried thyme
  1/2 teaspoon smoked paprika
  dash of Herbes de provence (for the mushrooms)
  olive
  salt
  pepper

Season beef with creole seasoning, pepper, and garlic powder. In a Dutch oven or stock pot, heat 2 tablespoons olive oil over medium-high heat. Add beef and brown on all sides, making sure not to overcrowd pan (you might need to do more than one batch). Remove beef from pan.

Add one tablespoon of olive oil to same pot and add carrots, celery, and onion and sautee for 3-4 minutes until softened.

In separate sautee pan, heat 1-2 tablespoons olive oil over medium-high heat and add mushrooms, salt and pepper, and Herbes de Provence. Cook until browned and all liquid evaporated.

When carrots, celery, etc. are soft, return beef to pot, reserving any accumulated juices. Add flour and stir constantly for 2 minutes until flour is well-combined. Add wine. Stir and allow to evaporate by half. Then add beef stock, mushrooms, rosemary, thyme,  paprika, and reserved juices from the beef. Bring to a boil, then reduce heat and simmer, uncovered, for 2-3 hours until beef is tender and sauce is thickened. Adjust seasoning with salt and pepper if needed. Serve with crash hot potatoes if you like!

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3 comments

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Yummy!

Reply

This looks so yummy! I am definitely going to try making it at the weekend. x
http://www.lornaswishingwell.blogspot.co.uk

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I made this two nights ago, and it was killerrrrrrrrrr.

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