classic beef burgundy
You can never have too many main course recipes, so give classic beef burgundy a try.
- Servings: 8
- Total cooking time:
Ingredients:
- 3 pounds beef stew meat, cut in cubes
- 1 cube of chicken or beef stock
- bouquet garni
- 3 large carrots, cut in thick julienne or slices
- cooked Tagliatelle
- ¼ cup all-purpose flour
- 1 medium onion – chopped
- 1/2 cup Pancetta or bacon, cut in thin strips
- 1/2 bottle red wine (Côtes du Rhône is the best)
Instructions:
- In a large cast iron cocotte, fry the bacon until golden brown, set aside.Brown the beef for a few minutes on high heat, add the onion, then the flour, mix together and heatfor 1-2 minutes.
- Add the carrots and the red wine. Cover the meat with water and add the bouquet garni, bacon,chicken stock cube, salt and pepper to taste. Bring to a boil, then cook for 2-3 hours on low heat,uncovered remove the bouquet garni.
- Serve with fresh tagliatelles or steamed potatoes.
