One of my best friends from high school, Joe, gave me this recipe about a million years ago when we were in college. He's in culinary school now so it might not be fancy enough for him anymore, but it's still one of our favorites around here. Eddie told me last night that this week we needed "Food that will stick to our ribs." Funny thing is, I interrupted his statement and said "Food that's light," at the same time. Think we're from different planets, or what?!?!
Nevertheless, here's how to make my favorite version of Beef Burgundy.
Ingredients:
* Your favorite type of roast
* Salt
* Pepper
* All-Purpose Flour
* Vegetable Oil
* Onion, cut up into chunks
* Carrots, either baby or cut into small-ish pieces
* Mushrooms (I use baby bellas)
* Red potatoes, quartered
* 1 can beef broth
* Bay Leaves
* Cheap-o red wine
1. Heat a tablespoon or so of oil in a pan. Salt and pepper roast and then dredge in flour. Brown the sides of the roast.
2. Put meat in a roasting pot, dutch oven, or slow-cooker. Add vegetables, 1 can of beef broth, bay leaves (remove before serving), and cover 2/3s of the way with red wine.
3. Cover and cook 5 hours.
Note: When I first started this I cooked it in the oven. I think stovetop is fine. Obviously, the easiest way is to cook it in a slow cooker.
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