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Grassfed Beef Burgundy

  • Author: Katie Kimball

Description

This recipe came from a local school’s fundraiser cookbook collection. Books like those are some of the best sources to find real, tested recipes that normal people like. I modified it a bit, of course.


Ingredients

  • 23 lbs. round steak
  • 3 Tbs. butter, refined coconut oil (use the code STEWARDSHIP for 10% off at that site!), ghee or tallow
  • 1/4 c. flour
  • 2 c. burgundy wine (any not-too-sweet red wine will do)
  • 3 medium onions, sliced
  • 8 oz. mushrooms, sliced
  • 2 medium carrots, sliced thinly
  • 3 cloves garlic, crushed
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste
  • 1/2 Tbs. dried parsley or 2 Tbs. fresh
  • 1 bay leaf


ship kroger


Instructions

  1. In a medium to large pot, saute mushrooms in fat, turning once (or just mixing them up until browned because your pot is full).
  2. Crush the garlic and set aside.
  3. Add onions and saute further until onions are transparent, better yet, browned.
  4. Add the carrots to the pot.
  5. Meanwhile, cut the beef into strips.
  6. Add the garlic, salt and pepper and saute for a few minutes until you can smell the garlic.
  7. Remove vegetables from the pot.
  8. Over medium high heat, brown the steak strips briefly, adding more fat as necessary.
  9. Remove meat from the pot as soon as it’s browned.
  10. Add another Tbs. of butter plus the flour to the pot. (See Cook’s Notes for a gluten-free adaptation.)
  11. Whisk together until bubbly and add the wine, bringing the mixture nearly to a boil while whisking.
  12. Return the cooked food to the pan along with the parsley (if using dry) and the bay leaf. Cover and simmer 3-4 hours on low.
  13. If using fresh parsley, add 10 minutes from the end.
  14. Serve over cooked noodles, fluffy brown rice or mashed potatoes

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