Beef Burgundy

As winter’s winds blow, nothing warms the home and the heart like a pot of stew simmering on the stove. This hearty beef dish is an adaptation of the classic French concoction, and, like any stew, it tastes better the next day.

Use the best ingredients to end up with first-rate taste.

Recipe

• 2 pounds round beef, cut into 1-inch cubes
• 3 tablespoons butter
• 1 tablespoon oil
• 12 (or more) small white onions, with peels and hard ends removed
• 12 mushrooms, cleaned and cut into two or three pieces (depending on size)
• 2 tablespoons flour
• 1 teaspoon Bovril (or, dissolve a bouillon cube in a small amount of boiling water.)
• 1/2 teaspoon tomato paste
• 1 cup water
• 1-1/2 cups Burgundy or other good red wine
• salt to taste
• freshly ground black pepper
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 4 carrots, cut in two both lengthwise and widthwise
• chopped parsley to taste

In a good-sized Dutch oven, warm 1 tablespoon of the butter and the oil. Quickly brown the meat and remove from the pan. Add the additional butter, and quickly sauté the onions in it; then add the mushrooms, and cook them for about 2 minutes. Remove from heat.

Stir in the flour, Bovril, and tomato paste. Then return the pan to the stove and stir in the water, 1 cup of wine, and the remaining ingredients, reserving some parsley. Bring the mixture to a boil, cover, turn it down, and simmer for 1 1/2 hours, stirring occasionally. After 1 hour, add the remaining 1/2 cup wine and more parsley. Serve over noodles, and garnish with additional parsley if desired. Serves 6.

Tinky Weisblat writes from western Massachusetts.

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