Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat.

2½–3 pounds cubed beef chuck
salt and black pepper to taste
granulated garlic to taste
⅓ cup flour
¼ cup vegetable oil
4 slices of bacon
2 cups diced onions
½ cup grated carrots
¼ cup minced garlic
1 cup sliced mushrooms
3 cups red Burgundy wine
4 cups beef broth
1 tbsp tomato paste
½ tsp dried thyme
1½ cups sliced green onions
¼ cup chopped parsley

In a large mixing bowl, season meat with salt, pepper and granulated garlic. Coat well with flour. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté sliced bacon until golden brown. Remove, crush and keep warm. Add meat in 3 separate batches. Brown meat on all sides and allow it to caramelize in bottom of pot. Remove and keep warm. Sauté onions, carrots and minced garlic in pot 3–5 minutes or until vegetables are wilted. Blend in mushrooms, wine, broth and tomato paste. Scrape bottom of pot to release caramelized flavor. Return meat to Dutch oven. Add bacon and thyme. Cover and simmer 1½ hours or until meat is tender. Add green onions and parsley then adjust seasonings if necessary. Serve over your favorite pasta.

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