Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Beef
Recipe Preparation Level: easy
Nov 12, 2000 / The Pittsburgh Post-Gazette
This classic recipe from Burgundy is easier than it looks. Once
everything is browned, it goes into the oven and needs no further
attention until dinner time. It's good with cooked noodles. A second
bottle or two of wine to drink at the table is a must.
5 pounds chuck beef, cut into large cubes
1/4 cup olive oil
Salt and freshly ground pepper to taste
1/4 cup cognac, warmed
1/2 pound bacon, diced
3 garlic cloves, coarsely chopped
2 carrots, coarsely chopped
2 leeks, coarsely chopped
3 cups coarsely chopped onions
2 tablespoons chopped parsley
1 bay leaf
1 teaspoon thyme
1 bottle Burgundy wine
5 tablespoons butter
36 whole small onions
Dash of sugar
36 mushroom caps
Juice of 1/2 lemon
Roll the beef cubes in flour, and brown them on all sides in a
skillet over high heat in the olive oil.
Sprinkle meat with salt and pepper; pour the cognac over it, and
ignite. When the flame dies, transfer meat to a 3-quart casserole.
Add a little water to the skillet, and deglaze over high heat,
scraping up the brown particles clinging to the pan. Pour over the
Preheat oven to 350 degrees.
To the skillet, add the bacon, garlic, carrots, leeks, chopped onions
and 2 tablespoons chopped parsley. Cook, stirring, until the bacon is
crisp and the vegetables are light brown. Transfer to the casserole
with the meat and add the bay leaf, thyme, Burgundy and enough water
barely to cover the meat. Cover and bake 1 1/2 hours.
Prepare a beurre manie by blending 1 tablespoon each butter and
flour, and stir into the casserole bit by bit. Return the casserole
to the oven and continue cooking 2 to 3 hours longer.
Brown the small onions in 2 tablespoons butter with a dash of sugar.
Add a little water, cover, and cook until the onions are almost
Saute the mushrooms in 2 tablespoons of the butter until light brown
on one side. Sprinkle with lemon juice and turn to brown the other
To serve, add the onions to the casserole, and garnish with the
mushrooms and additional chopped parsley. Makes 10 servings.
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!