Burgundy Beef Recipe

The Best Casserole Cookbook Ever - Review

Feb 13, 2010
Liliana Tommasini

Beef Burgundy - Susie Cushner

Burgundy Beef is one of the 500 creative and comforting recipes in The Best Casserole Cookbook Ever - an essential cookook in every busy cook's kitchen.

The Best Casserole Cookbook Ever by Beatrice Ojakangas (Chronicle Books) is a collection of 500 easy to prepare recipes, some accompanied by enticing photos, for weeknight meals and entertaining. These recipes have been updated using fresh and nutritious ingredients.

Casserole Basics

The first two chapters are focused on the basics - food safety, freezing and thawing baked casseroles, kitchen tools as well as recipes for basic sauces and broths.

The next fifteen chapters list a variety of savoury and sweet recipes that can prepare for weekday and weekend meals whether for two people or more and entertaining for a crowd.

Savoury Casserole Recipes

Prepare make-ahead casseroles such as Baked Cinnamon-Maple French Toast or Sausage and cheddar Egg Dish for breakfast or brunch. Serve a freshly baked Whole-Wheat Bubble Bread hot from the oven.

Italian Chicken Pie, Round Steak Casserole or Bow Ties with Broccoli and Alfredo Sauce make a hearty lunch or supper for family or guests.

The Salmon Soufflé or Casserole Primavera is the perfect savoury meal for two. Entertain a crowd with delicious and hearty dishes such as Lasagna Rolls, Spaghetti and Beef Casserole or Dude Ranch Pork and Beans.

Kid-friendly recipes include Mac and Cheese to Beat the Box, Rotini Casserole and Baked Noodles Casserole. Vegetarians can enjoy Two-Cheese Casserole and Tomato Casserole as well Moussaka with Lots of Vegetables Casserole.

Sweet Casserole Recipes

Simple and sweet Crisp Apple Streusel, Cranberry Pudding, decadent Mocha Fudge Pudding and Cinnamon-Chocolate Fondue or creamy Old Fashioned Rice Pudding are just some of the delicious casserole dessert recipes to end a meal.

Test Recipe

The Burgundy Beef baked in the oven with vegetables and Burgundy wine was very tender. The flavour was intensified with the Burgundy wine flavoured gravy.

The Best Casserole Cookbook Ever is for

Busy cooks who want make-ahead, easy to prepare savoury and sweet dishes using fresh ingredients for everyday, weekends or entertaining.

Below is the Burgundy Beef recipe from the Best Casserole Cookbook Ever:

Burgundy Beef Recipe

Make this a day ahead and reheat before serving. The flavor actually improves overnight! The Burgundy provides a deep, rich color to the gravy.

Serves 8

Ingredients:

1 pound small white onions, peeled (see Note), or 1 pound frozen baby onions, thawed
6 slices bacon, diced
4 pounds boneless beef chuck,cut into 1½-inch cubes
¼ cup brandy
1 ½ teaspoons salt
¼ teaspoon pepper
2 cups Burgundy wine
2 cloves garlic, bruised and peeled
1 pound small mushrooms
2 sprigs fresh parsley, plus chopped parsley for garnish
Leafy top from 1 celery stalk
1 carrot, peeled and quartered
1 bay leaf
1 teaspoon dried thyme
3 tablespoons cornstarch
½ cup cold water

How to Make Beef Burgundy

Preheat the oven to 350° F. In a medium, nonstick heavy skillet, brown the onions and bacon over medium heat and set aside. Add the beef chunks to the skillet, a few at a time, and brown on all sides, transferring them to a bowl as they are done.
When all the meat is browned, return the meat to the skillet.In a small saucepan, warm the brandy over low heat until warm to the touch. Ignite the brandy with a match and pour over the meat. Stir gently until the flame goes out.
Put the beef, bacon, and onions into a deep 3-quartcasserole. Sprinkle with salt and pepper. Pour about 1/2 cup of the Burgundy into the skillet; bring to a boil, stirring constantly to scrape up the browned bits of meat. Pour over the meat in the casserole. Add the remaining Burgundy, the garlic, mushrooms, parsley sprigs, celery, carrot, bay leaf, and thyme to the meat mixture. Bake, tightly covered, for 2 hours, or until the beef is very tender.
Using a slotted spoon, remove the beef, bacon, mushrooms, and onion to a large bowl. Strain the cooking liquid into skillet and discard the solids. Boil the cooking liquid until reduced by half. In a small bowl, blend the cornstarch and water and whisk into the hot cooking liquid. Cook over medium heat until thickened, whisking constantly. Return the meat, mushrooms, and onions to the casserole. Pour the thickened cooking liquid over the beef mixture. Garnish with the chopped parsley and serve.To peel small onions, trim them and cut an Xin the bottom of each one. Drop them into boiling water for 1 minute. When they’re cool enough to handle, slip off the skins.

Note: To peel small onions, trim them and cut an Xin the bottom of each one. Drop them into boiling water for 1 minute. When they’re cool enough to handle, slip off the skins.

Written permission to reprint the Burgundy Beef Recipe and photos granted by Chronicle Books.