This recipe was taken from Mom's Recipes because it is so basic
it deserves to be isolated. You will recognize most of the ingredients in many stew and potpie recipes.
Peter Christian's famous Beef Burgundy uses 1/2 cup more mushrooms, some Worcestershire sauce and basil,
and adds cooked egg noodles when ready to serve. It serves two people with a little leftover for lunch.
Use it also as a filling for a beef potpie.
for the sauce:
- 1 t bacon fat and 1 t olive oil
- 1 lb lean beef chuck (1/2" thick)
- 1/2 cp flour
- 1 t salt
for the vegetables:
- 1 cp dry red wine
- 2 T parsley
- 1 garlic clove
- 1/2 t thyme
- 1 beef bouillon cube, dissolved in 2 cps boiling water
- 6 med potatoes, peeled and halved
- 1 med onion, diced
- 3 carrots, sliced in 1" pieces
- 1 cp fresh mushrooms, or 1 can mushroom stems and pieces
- 1. Melt bacon fat and olive oil in casserole.
- 2. Cut beef in cubes. Shake or dredge meat
- 3. Saute onions, then brown cubes on all sides, in bacon drippings and oil in casserole.
- 4. In electric blender, pour wine, parsley, garlic, thyme and beef broth; blend well.
- 5. Pour over meat in casserole. Cover casserole; bake at 350 degrees for 1 hr.
- 6. Add potatoes and carrots, cover, and bake till both are fork-tender.
- 7. Stir in mushrooms.