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Beef Burgundy
Beef Burgundy

Before you jump to Beef Burgundy recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.

Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague and to do all of their own cooking. This is actually very true. Sometimes, though, the last thing you want is to have to cook an evening meal from scratch. Sometimes almost all you desperately want is to go to the drive through and get home quickly. There is zero reason you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because lots of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is the way to find healthy food choices at the drive through.

Aim at the side dishes. It wasn’t so long ago that French Fries were your only side dish option at a restaurant. Now many of the fast food menus have been widened considerably. Now you can find several different salads. You might get chili. You can get baked potatoes. Fruit is normally available. There are a lot of alternatives that don’t include eating anything deep fried. When you order your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. This can help you keep your calorie count low and lessen your fat intake.

Simple logic states that the simplest way to lose weight and get healthy is to ban fast food from your diet altogether. Most of the time this is a good idea but if you make good choices, there is no reason you can’t visit your drive through once in a while. Sometimes what you need is to let another person produce your dinner. When you want healthful menu items, you do not have to feel bad about visiting the drive through.

We hope you got insight from reading it, now let’s go back to beef burgundy recipe. You can have beef burgundy using 20 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to cook Beef Burgundy:
  1. Prepare 2 tablespoons olive oil, I used chili infused
  2. Get 6 slices thin bacon
  3. You need 2 1/2-3 pounds beef chuck, cut into cubes
  4. Use 12 baby carrots
  5. Get 2 red onions, sliced
  6. Provide 4 garlic cloves, minced
  7. Take 1/4 cup brandy
  8. You need 2 cups good quality burgundy wine
  9. Provide 4 cups homemade beef stock
  10. Get 1 teaspoon sriracha seasoning
  11. You need to taste sait and pepper
  12. Prepare 1 tablespoon tomato paste
  13. You need 3 1/2 tablespoons butter, divided us
  14. Get 3 tablespoons all purpose flour
  15. Prepare 1 teaspoon dryed thyme
  16. You need 1 pound frozen pearl onions
  17. You need 1 pound small button mushrooms
  18. Take Garnish
  19. Provide chopped parsley and sliced green onions
  20. Provide hot sauce to taste, such a as Frank's red hot
Instructions to make Beef Burgundy:
  1. Preheat the oven to 300
  2. In a duch oven cook (or a large skillet, which I use for more surface to brown then transfer to the dutch oven as done for the braising) bacon until crisp, remove to plate lined with paper towels to drain.
  3. Add olive oil to the pot the bacon was cooked in. Toss beef cubes with sriracha salt and pepper
  4. Brown in batches in the hot oil, removing to a plate when brown
  5. Off heat add brandy and ignight until flames end
  6. Add the carrots, onions and garlic and cook about 15 minutes, add the burgundyvwine and bring to a boil, reduce by 1/2
  8. Add tomato paste broth, thyme, and hot sauce to taste, bring to a boil, then reduce heat to a simmer
  9. Add the beef back, cover with a tight lid and place in the oven until meat and vegetables are very tender, 1 1/2 hours to 2 hours
  11. Meanwhile in a skillet in 2 tablespoons of the butter saute the mushrooms and pearl onions until tender
  12. Add to beef when it's done
  13. Combine remaining 2 tablespoons butter with the flour to make a pastebinna small bowl.
  14. On top if the stove bring the finished stew to a simmer, slowly stir in butter/flour paste, reduce heat to a low simmer and cook, stirring 5 miunutes
  15. Add parsley and green onions
  16. Serve in bowls garnish with more parsley and green onions
  17. Serve with crusty bread, mashed potaos or rice

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