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We hope you got insight from reading it, now let’s go back to beef burgundy recipe. You can have beef burgundy using 20 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Beef Burgundy:

1. Take 2 tablespoons olive oil, I used chili infused
2. You need 6 slices thin bacon
3. Use 2 1/2-3 pounds beef chuck, cut into cubes
4. Get 12 baby carrots
5. Take 2 red onions, sliced
6. You need 4 garlic cloves, minced
7. Prepare 1/4 cup brandy
8. You need 2 cups good quality burgundy wine
9. Prepare 4 cups homemade beef stock
10. Use 1 teaspoon sriracha seasoning
11. Get to taste sait and pepper
12. Take 1 tablespoon tomato paste
13. Take 3 1/2 tablespoons butter, divided us
14. Take 3 tablespoons all purpose flour
15. Provide 1 teaspoon dryed thyme
16. Use 1 pound frozen pearl onions
17. You need 1 pound small button mushrooms
18. You need Garnish
19. Use chopped parsley and sliced green onions
20. You need hot sauce to taste, such a as Frank's red hot

Steps to make Beef Burgundy:

1. Preheat the oven to 300
2. In a duch oven cook (or a large skillet, which I use for more surface to brown then transfer to the dutch oven as done for the braising) bacon until crisp, remove to plate lined with paper towels to drain.
3. Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper
4. Brown in batches in the hot oil, removing to a plate when brown
5. Off heat add brandy and ignight until flames end
6. Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2
8. Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer
9. Add the beef back, cover with a tight lid and place in the oven until meat and vegetables are very tender, 1 1/2 hours to 2 hours
11. Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender
12. Add to beef when it's done
13. Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl.
14. On top if the stove bring the finished stew to a simmer, slowly stir in butter/flour paste, reduce heat to a low simmer and cook, stirring 5 miunutes
15. Add parsley and green onions
16. Serve in bowls garnish with more parsley and green onions
17. Serve with crusty bread, mashed potaos or rice

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