Beef Burgundy

Ingredients

• •1-2lbs Beef short ribs/stew meat/ or roast
• •1/2lb Thick cut bacon
• •2 large, diced Carrots
• 🥒3 ribs, diced Celery
• 🧅1, diced White onion
• 🧄3 tbsp Minced garlic
• •1 1/2 cup Merlot/Pinot Noir/ or Chianti
• 🥣3 cups Beef stock
• •3 sprigs Fresh thyme
• •1 sprig Fresh rosemary
• •2-3 Bay leaves
• 🧂Salt
• 🧂Pepper
• •1/2 lb, sliced or quartered White mushrooms

Instructions

1. 1Preheat oven to 325°
2. 2Chop bacon into 1/2 inch chunks and start cooking on medium low heat in an oven safe pot
3. 3Once the bacon is crispy and the fat on it is rendered down a good bit, remove the bacon from the pot reserving some of the grease in a glass on the side. Leave only a couple tbsp left in the pot
4. 4Pat your beef dry (it will not sear if it is still wet) and season on all sides with salt and pepper
5. 5In your pan, sear your beef on all sides and then remove it from the pan
6. 6Add your diced onion, carrots, and celery to the pan and cook down until onions are translucent, then add in minced garlic and cook for 1-2 more minutes
7. 7Add the wine to the veggies and let it reduce by half
8. 8In a separate skillet, on medium heat, use some of that bacon grease we reserved and cook down your mushrooms a little bit. They’re full of water and this will help to get some of that moisture out before we add them to our pot.
9. 9Once the wine has reduced by half, add in beef broth, all your meat, and the mushrooms. The meat should just be covered
10. 10Give everything a good stir
11. 11This step has a few options. You can use a mesh bag for your rosemary, thyme, and bay leaves, or you can tie them in butcher’s twine. If you have neither of those, just place them on top and fish them out at the end!
12. 12Place your pot in the oven, covered, for 2 hours
13. 13After 2 hours, remove any bones, fish out your herbs, and your meal is ready for serving! You can eat this by itself, over rice, buttered noodles, and it’s even good over buttered peas! I ate mine with the oven roasted potatoes that are also listed on my page! Enjoy!