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my mom’s beef burgundy


  • ⅛ lb salt pork, diced fine
  • large onion, chopped
  • 3 Tbsp flour
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 2 lb stewing beef, cut into bite sized pieces
  • 1 tsp marjoram, dried
  • 1 tsp rosemary, dried
  • 1 tsp thyme, dried
  • bay leaves
  • 1½ cups red wine
  • 1½ cups beef broth
  • 20 pearl onions, trimmed and peeled
  • ½ lb mushrooms, quartered


  1. Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.
  2. Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
  3.  Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
  4. Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
  5. Return the pork and onions to the pot and cover. Simmer for 1½ hours.
  6. Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
  7. When the onions are fork-tender, the stew is done. 

    Source :  allrecipes.com