Cooking method: Braising
Total preparation time: 1 hr.
2 tablespoons butter
1 can beef broth
1 bay leaf
1 (large can) mushrooms, sliced
1 cup burgundy wine
2 cups canned pearl onions
2 tablespoons parsley, chopped
Cut pot roast into 1-inch cubes. Bring to room temperature.
Melt the butter in a Dutch oven and, when sizzling, brown the meat on all sides.
Add the rest of the ingredients and bring to a boil.
Reduce heat and simmer for 1 hour, covered.
For the last 15 minutes, uncover and stir several times. If the juice is too thin, increase heat so that excess moisture will evaporate.
Remove bay leaf.
Spoon the Beef Burgundy over medium-sized noodles. On the side, have a tart mixed green salad and chilled Ravello Caruso Belvedere rose. With this meal, a simple desser of stewed fruit drenched in sweet wine is preferred.
This recipe is from MEAT by the Lobels