beef ragout with burgundy
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
prep time
cook time
2 Hr 40 Min
method
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yield
Ingredients
- 2 1/2 pounds beef chuck, boneless
- 1 1/2 cups red wine, dry burgundy
- 12 ounces mushrooms, fresh
- 1 - sweet pepper
- 2 - onions, vidalia, peeled
- 1 - bay leaf
- 2 cloves garlic
- 2 tablespoons buffer
- 1 teaspoon black pepper
- 1 tablespoon rufus teague spicy meat rub
- KOSHER SALT & BUTCHER BLACK PEPPER TO TASTE
How To Make beef ragout with burgundy
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Step 1Dice the meat and pat dry. -
Step 2Season with pepper and Rufus Teague Spicy meat rub
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Step 3Marinade overnight in the wine. On the following day drain off the wine.
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Step 4Sauté the sliced mushrooms and chopped onions in hot butter, add the meat and let it brown a little.
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Step 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.
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Step 6I like to serve with boiled noodles with butter and fresh salad. But my wife likes rice better, your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Beef
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