You are here: Home > Free Recipes > Recipes > Beef > Burgundy Braised Beef with Onions and Mushrooms

Burgundy Braised Beef with Onions and Mushrooms

Burgundy Braised Beef with Onions and Mushrooms

Serves:  6

4 ounces thick-cut bacon, cut into 1-inch pieces
2 pounds beef chuck, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon ground pepper
1 large onion, chopped (1 cup)
4 garlic cloves, chopped
2 celery stalks, cut into 2-inch pieces
1 tablespoon tomato paste
5 sprigs thyme
2 bay leaves
1 cup water
2 teaspoons beef or mushroom concentrate
1 cup red wine
1 large carrot, cut into 1-inch pieces (about 1 cup)
2 cups mushrooms, quartered


Cook bacon in Dutch oven over medium-high heat until browned.  Remove from Dutch oven; drain. 

Season beef with salt and pepper.  Brown beef in batches. 

Transfer to serving plate.  Add onion, garlic and celery.  Cook until tender.  Stir in tomato paste, thyme and bay leaves.  Return beef to pot.  Stir in water, beef concentrate and wine.

Bring to a boil, then reduce heat to low.  Cook covered for 1 1/2  hours.  Add carrot and mushrooms, and cook for 30 minutes or until beef and vegetables are tender.  Remove bay leaf before serving.




This and other great recipes can be found in Bob Warden's Favorite Recipes:


Cook's Essentials
Bob Warden's Favorite Recipes for Cook's Essentials
Price: $19.95

Best of the Best Presents Bob Warden's Favorite Recipes for Cook's Essentials