Beef Burgundy: French, Festive, Fantastic
"Beef Burgundy is another of those wonderfully hearty, slow-cooked meals suitable for a Dutch oven or slow cooker. And like most such dishes, it's even better on the second day, so this recipe plans for leftovers. It's also best when made with a chuck or beef shoulder roast - cheap but well-flavored cuts of meat. Although most recipes call for straining out the cooking vegetables from the pot, I don't. By finely chopping the onions and carrots they end up melting into the sauce, adding just a bit of additional texture. (Larger image.) Serves 2 with leftovers...."
INGREDIENTS
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1 lb. chuck roast or beef shoulder; cut into 1 1/2" cubes
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2 oz. salt pork (or 4 strips thick bacon); cut into 1/4" cubes*
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Salt and pepper
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1 md. onion; finely chopped (about 3/4 cup)
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1 lg. carrot; finely chopped (about 1/2 cup)
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2 md. cloves garlic; finely chopped
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3 Tbsp. tomato paste
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1 1/2 cup red wine; Shiraz or zinfandel; divided
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1 Tbsp. soy sauce**
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2 bay leaves
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1 Tbsp. instant tapioca; finely ground
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1 cup homemade beef or chicken broth or canned chicken broth***
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1/2 tsp. dried thyme; divided
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11/2 Tbsp. olive oil
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1/2 lb. pearl onions (frozen onions work); peeled****
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1/4 lb. small button mushrooms (or larger mushrooms, quartered)
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