Diane's Beef Burgundy

One of my very first recipe creations. I had a leftover pack of rib eyes from the Summer and wanted a good Winter nights use for them.  So, I created what I called "Steak Bake." Which slowly morphed into a richer gravy using burgundy wine. This dish is usually now a "birthday request" dinner dish!  I love this and didn't realize I had never shared with you all!  Enjoy - Diane 



Diane's Beef Burgundy

3 lbs Rib-Eye Boneless Steaks (large chunks, trim fat)
2 Large Onions, cut in large chunks
2 Tbs light Olive Oil
2 Cups Beef Stock
1 Cup Red Wine (Burgundy)
2 Cloves Garlic, smashed
1 Tbs tomato concentrate
2 Tbs fresh chopped parsley
2 tsp Thyme, dried
1 Cup mushrooms, sliced

Directions:
In Dutch oven on stove top - 
Add 2 Tbs olive oil and 2 onions cut up (larger chunks) sautéed on Medium Heat approx 10 mins. Then add beef and brown in Dutch oven (salt pepper lightly)
Add 2 cups beef stock
Add garlic, tomato concentrate, parsley and thyme
Add 1 cup red wine and mushrooms
Stir...
Bring to a good simmer on stove top, cover dutch oven with lid and then place in oven to
Bake 365 for 2 hours 

At end of baking time - take meat and onions out of dutch oven (using a slotted spoon) place liquid into fat separator and measure liquid level. 
Add more beef stock, if needed - to make 2cups liquid for gravy.

Make a roux in dutch oven, *melt 2 Tbs Butter, add 2Tbs Flour and stir until the butter and flour combine and smell a bit nutty....then slowly add the 2 Cups liquid to dutch oven slowly and stirring well - increase the heat to thicken gravy. Salt and pepper to taste.

Place Onions and Meat back into dutch oven and stir to coat in gravy/sauce - place onto serving plate & serve.

Hint: IF you pat dry beef with a paper towel before browning, it 
will brown quicker

Recipe by: Diane Baker *I originally called this "Steak Bake" 
Photos by: Diane Baker for Canning and Cooking at Home.

---