Recipes Beef Burgundy easy

Beef Burgundy - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Beef Burgundy! A quick and easy dinner that is ready in under 20 minutes!

You can cook Beef Burgundy with 20 Ingredients and 17 steps. See the following guide!

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

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.
7. .
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.
10. .
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.