Burgundy Beef/Venison
By
deb baldwin
@messinthekitchen
1
I adopted this recipe that I had to try. I used venison instead of the beef and tweaked to my own taste.
Ingredients
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2 lbround steak, cut into 1" or 2" pieces
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·or venison stew meat cut as above
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2-4slices of bacon, chopped
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1/8 cbutter
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4 Tbspolive oil, light
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1/4 Tbspall purpose flour
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1/4 tsporegano, dried, i used fresh leaves from garden
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1/4 tspdried thyme, i used fresh from garden
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2 tspsalt
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1/4 tsppepper
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1 cbeef broth (i used 1 cup water with 3 tbs beef granules)
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2 or 3 Tbspworcestershire sauce
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2 cred wine ( i borrowed a strong smelling red wine from neighbor)
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1 can(s)mushrooms, drained & sliced, size of can: as to taste
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1 largesweet onion, chopped
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1 cbaby carrots, cut in half
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4-6 smallred, new potatoes (i wanted to add this, but i did not have any this time)
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1/2 cketchup (for color)
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1 Tbspminced garlic
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1 1/2 cegg noodles, uncooked
How to Make Burgundy Beef/Venison
- Cut beef or venison into 1-inch cubes. Heat butter and olive oil in large pot, until melted.
In another small frying pan, fry chopped bacon until done and set aside. - Coat meat with flour and add meat to pot. Season with salt and pepper.
- Cook meat in oil/butter over medium heat until nice and brown.
- Stir in broth, catsup, seasonings, garlic and burgundy. Everything except the bacon, vegetables and noodles. Bring to a boil, turn down heat to low, cover with lid and simmer for about 1 1/2 hours.
- If necessary, stir in additional broth and burgundy (1 part broth to 2 parts burgundy). I just added more water. (about 2 cups)
- Add the cooked bacon, (I added the grease from bacon too) mushrooms, carrots and onions. I would add the potatoes at this time also and anything else I missed. I added a few left over veggies I had on hand.
Simmer for 3 hours or until meat and vegetables are tender. Stir as needed so the meat does not stick to bottom of fry pan. Add additional water to cover the vegetables, if needed. - I added a few leftover veggies.
I also added 2 large handfuls of uncooked egg noodles to meat and veggies about 20 minutes before dinner (these are thick noodles and need that amount of time to cook). - I also served with some leftover rice that I heated up.
