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Beef and Burgundy Casserole

An elegant stew for a January event. For maximum flavour, be sure to make at least a day in advance.

  1. 3 lbs. lean chuck or round steak cut in 2″ cubes
  2. 2 Tbsp. butter
  3. 2 Tbsp. bacon fat
  4. 3 Tbsp. flour
  5. pepper and salt to taste
  6. 1/2 – 1 tsp. dried basil or 1 Tbsp. fresh
  7. 1/2 – 1 tsp. dried oregano or 1 Tbsp. fresh
  8. 1 clove garlic, minced
  9. 1 2/3 cups water
  10. 1 lb. tiny white onions, parboiled and peeled
  11. 1 lb. sliced mushrooms, sauteed (optional)
  12. 2 lb. baby carrots
  13. 1 cup burgundy or other dry red wine
  14. 2 Tbsp. butter
  15. 1 Tbsp. sugar
  16. 3/4 cup Madeira wine or sherry
  17. 1/4 cup brandy
  1. Heat butter and bacon fat in a large heavy skillet and brown beef. Place in large casserole. Add to skillet: bacon fat, flour, salt and pepper, basil, oregano and garlic. Stir until flour begins to brown. Slowly add water and stir until thickened. Add burgundy and stir until sauce is smooth. Pour over meat, cover and bake at 300 F. for 3 hours.
  2. In a skillet, melt butter and stir in sugar. Add carrots and onions and stir frequently until slightly browned. Add to casserole with sauteed mushrooms and Madeira. Cover and cook at 300 F. for 30 minutes. Stir in brandy just before serving. Serve with crusty rolls to 8 delighted guests.
  1. Recipe from Best of Bridge Enjoy! (Page: 112)
The Best of Bridge
He who laughs last usually has a tooth missing!