Sunday, February 22, 2009

Beef Burgundy

In a small green notebook, David's mom wrote down some of David's favorite recipes. It's where David's recipe for his excellent potato salad lives and it's what we consulted the first time we made spaghetti. Yes - spaghetti. We've come a long way!

A month or so ago David made Mamie's Beef Burgundy. It makes quite a bit, so we froze the leftovers. I like knowing that there is a delicious and ready made meal in our freezer.

Meat and Vegetables
1/4 cup butter or margarine
5 medium onions, sliced
1 pound fresh mushrooms, sliced
3 pounds beef stew meat, cut into 1 inch cubes

1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon onion salt
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1 tablespoon tomato paste

1 cup beef broth
1 tablespoon plus 1 and 1/2 teaspoons flour
1 and 1/2 cups red Burgundy

Melt butter in large saucepan. Cook and stir onion and mushrooms in butter until onion is tender. Remove vegetables from pan and drain. Brown meat with garlic in same pan. Sprinkle remaining seasonings on meat. Mix beef broth and flour; pour on meat. Heat, stirring constantly until sauces boils. Stir one minute. Stir in Burgundy. Cover tightly, simmer 1 and a half to 2 hours, stirring in onion and mushrooms 5 minutes before beef mixture is done.

David's mom has added a note at the bottom of the recipe saying "Make this on your day off." :)