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Beef Burgundy

This has been an Adams family favorite for too many years to remember. I don't know where my mother got the recipe, but it's a keeper!

Serves 4-6

  • ¼ lb diced salt pork
  • 2 lbs grass fed New York steak, cut in bite-sized cubes
    (you can use lean beef like chuck, rump or round instead)
  • 1-1/2 tsp salt
  • 2 tbsp coconut flour (or other flour you prefer)
  • Freshly ground pepper
  • 4-6 carrots, sliced
  • ½ lb shitake mushrooms, sliced (or your preferred mushrooms)
  • Herb bouquet:
    • 1 bay leaf
    • ½ tsp thyme
    • 1 clove garlic, crushed
    • 1 sprig parsley, minced
  • 1-1/2 cups water
  • 1-1/2 cups red wine
  • 1 medium size onion

 

  1. Fry salt pork until crisp; drain. In 2 tbsp of the drippings, brown beef slowly on all sides. Sprinkle with salt, few grindings of pepper and flour. Toss to coat evenly. (If you prefer, place the beef cubes in a plastic bag with flour, salt, and pepper and toss before browning.) Place in heavy 2 quart casserole, add salt pork.
  2. To frying pan, add wine, water, herb bouquet, garlic. Bring to boil; pour over meat. Cover tightly. Cook in moderate oven (350°), adding carrots after about ½ hour.
  3. Cook until tender, 1-1/2-2 hours.
  4. Skim off all fat (with grass fed beef, there is little fat - just use liquid). Sauté raw onions for a few minutes and add to beef. Cook 30 minutes. Sauté mushrooms in a little of the fat/liquid for a few minutes. Add to beef and cook ten minutes.

Connie Adams/December 2021/2022


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