Beef Ragout with Burgundy

Dave Smith

By
@DaveSSmith1

Here's a clay cooker recipe for you. I'm being pestered by Gremlins online today. I already entered one recipe and now it's gone, or somewhere else. I'll try to find it or enter it again. Keep in mind these recipes were written and/or translated by a European in the '60's. Back in my cooking days

Rating:
★★★★★ 1 vote
Comments:
Prep:
24 Hr
Cook:
2 Hr 40 Min

Ingredients

2 1/2 lb
beef chuck, boneless
1 1/2 c
red wine, dry burgundy
12 oz
mushrooms, fresh
1
sweet pepper
2
onions, vidalia, peeled
1
bay leaf
2 clove
garlic
2 Tbsp
buffer
1 tsp
black pepper
1 Tbsp
rufus teague spicy meat rub

KOSHER SALT & BUTCHER BLACK PEPPER TO TASTE

Step-By-Step

1Dice the meat and pat dry.
2Season with pepper and Rufus Teague Spicy meat rub
3Marinade overnight in the wine. On the following day drain off the wine.
4Sauté the sliced mushrooms and chopped onions in hot butter, add the meat and let it brown a little.
5Then transfer all to the soaked ROMERTOPF and add the sliced pepper, crushed garlic, bay leaf plus salt and pepper to taste. Pour over one cup of the wine. Cover and cook in a hot oven (400 F. - Gas mark 6) for 2 1/2 hours - or until meat is tender.
6I like to serve with boiled noodles with butter and fresh salad. But my wife likes rice better, your choice.

About this Recipe

Course/Dish: Beef