After my NBCNews.com piece last week on a cabernet sauvignon from Argentina matching beautifully with my wife’s beef Burgundy, a number of readers asked for the recipe and I, in turn, asked her.
Carla’s Beef Burgundy
2-3 lbs. beef chuck, cut into 1-inch cubes
3-4 cups roughly chopped onions
2 cloves minced garlic
1 tsp. salt
4-5 twists fresh pepper
1 tsp. marjoram
4-6 tbsps flour
About 4 cups beef broth
3-4 carrots, sliced lengthwise and cut into 1/2 inch pieces
2-3 cups of red wine, preferably pinot noir
About 4 tbsps cumin seed
2-3 cups sliced mushrooms
1. Saute onions and then garlic in a cast iron or heavy-bottomed skillet until semi-transparent. Set aside.
2.Brown meat on all sides at medium-high heat, taking care not to burn it. Do this in batches, if necessary, in the same heavy skillet.
3.When the last of the meat is done, sprinkle it with the flour, marjoram, salt and pepper and stir until meat is coated and all "white" from the flour is gone. There should be a gooey "sauce” from the flour absorbing all the meat juices.
4. Transfer the meat, sauce, onions and garlic to a large stew pot.
5. Add the beef broth, red wine, carrots and cumin seed to the meat mixture. The liquid should just cover the ingredients.
6. Cook over low to medium heat for at least an hour and a half, stirring often enough to prevent anything from sticking to the bottom of the pot. Lower the heat if it boils.
7. Add more salt, pepper, cumin or wine to taste during the cooking process.
8. Add the sliced mushrooms about 15 minutes before serving and cook through.
Serve over white rice and with a green vegetable such as green beans.