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
Ingredients:
2-3
lbs. beef chuck, cut into 1-inch cubes
Olive
oil
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
Directions:
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.
