Wegmans Beef Burgundy Food

BURGUNDY BEEF STEW

Steps:

• Preheat the oven to 325 degrees F.
• Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
• Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
• Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
• Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

WEGMAN'S BEEF BURGUNDY RECIPE

Steps:

• Preheat oven to 350 degrees. Dust beef with pan-searing flour. 2.Heat oil on MED in large braising pan. Brown beef lightly on all sides, 8-10 min. Remove beef; set aside. Add bacon and cook until crispy; remove from pan and set aside with beef. Discard all but 1 Tbsp oil. 3.Add carrots, onion, pearl onions, mushrooms and garlic to pan; cook 4-5 min, stirring occasionally. Add tomato paste, bay leaves and herbes de Provence. Stir; cook 3 min. Add wine; reduce to a syrupy consistency, 10-15 min. Add broth; return beef and bacon to pan. Bring to simmer. 4.Cover, place on center rack of oven. Braise 1-1/2 hours. Carefully remove lid; continue to cook 30 min longer or until beef is fork-tender. 5.Remove pan from oven. Transfer beef to serving platter. Discard bay leaves. Season with salt and pepper. Pour sauce over beef.

BEEF BURGUNDY

Steps:

• In 5- to 6-quart Dutch oven, heat oil on medium-high heat until hot.
• Pat beef dry with paper towels.
• Add beef, in 2 batches, and cook 5-6 minutes per batch or until well browned on all sides.
• With slotted spoon, transfer beef to medium bowl.
• Preheat oven to 325 degrees F.
• To drippings in Dutch oven, add carrots, garlic, and onion and cook 10 minutes or until vegetables are browned and tender, stirring occasionally.
• Stir in flour, tomato paste, 3/4 t salt and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring.
• Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
• Return meat and any meat juices in bowl to Dutch oven.
• Add thyme and mushrooms, heat to boiling.
• Cover and bake 1 1/2 hours or until meat is fork tender, stirring once.
• Discard thyme sprigs.
• Just before stew is done, cook peas as label directs.
• Stir in peas.