Beef Burgundy III

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 2 pounds of beef chuck, cut into 1-inch cubes
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 cup of sliced mushrooms
• 1 tablespoon of tomato paste
• 1 cup of burgundy wine
• 1 cup of beef broth
• 1 bay leaf
• 2 tablespoons of chopped fresh parsley

Directions

1. In a large skillet over medium-high heat, melt the butter and olive oil.
2. Season the beef cubes with salt and pepper and add them to the skillet. Cook for about 5 minutes, stirring occasionally, until the cubes are browned on all sides.
3. Remove the beef cubes from the skillet and set aside.
4. Add the onion, garlic, and mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
5. Stir in the tomato paste and cook for 1 minute. Add the burgundy wine, beef broth, and bay leaf and bring to a boil.
6. Return the beef cubes to the skillet and reduce the heat to low. Simmer for about 45 minutes, stirring occasionally, until the beef is tender and the sauce is thickened.
7. Stir in the parsley and season to taste with salt and pepper.
8. Serve hot with mashed potatoes or a side of steamed vegetables.

Interesting Facts

• Beef Burgundy is a classic French dish that is traditionally made with Burgundy wine.
• Beef Burgundy is also known as Beef Bourguignon or Boeuf Bourguignon.
• This dish is said to have been created by French chef Auguste Escoffier in the early 1900s.