In February, our daughter Elliana has her birthday. To celebrate, we traveled to my parents’ house and spent the weekend there with my brother, sister-in-law and their two boys. It was a great weekend to get away and celebrate her, and additionally I made a delicious dinner from my favorite cookbook. This blog is all about how to make a Modern Beef Burgundy fit for a big family get together.
Published March 3, 2023
Disclosure
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Cost
No one ever said cooking from scratch ALWAYS will cost less.
In fact, this recipe is expensive, but the taste and flavor that results is so worth the cost and time involved.
Our typical pantry did not have most of these ingredients, so an additional run to a larger supermarket was needed to source what was needed.
However, some of the items were not going to be fully used and will be then leftover and stored in the fridge for further use. For example, the anchovy paste, gelatin, pearl onions, and carrots could then be used for other recipes.
Below is the cost breakdown for each item we used in this Modern Beef Burgundy recipe, and the final cost for the entire meal.
1 (4-pound) boneless beef chuck-eye roast $32.57
6 ounces salt pork $4.29
3 tablespoons unsalted butter $0.10
2 pints cremini mushrooms $2.98
1 1/2 cup pearl onions $2.19
1 tablespoon sugar $0.02
1/3 cup flour $0.10
4 cups beef broth $0.10
1 bottle (750-ml) red Burgundy wine OR Pinot Noir $5.99
5 teaspoons unflavored gelatin $0.79
1 tablespoon tomato paste $0.25
1 teaspoon anchovy paste $0.50
2 onions $0.56
2 carrots $0.25
1 garlic head $0.50
2 bay leaves $0.10
1/2-ounce dried porcini mushrooms $6.39
10 springs fresh parsley $1.99
6 sprigs fresh thyme $1.99
The total cost for this recipe for Modern Beef Burgundy was $61.66.
But just remember, this dinner fed six adults, two teenagers and four kids under six.
As for servings, this would have served twelve, so the cost per serving was $5.13 a person!
Recipe
Ingredients
1 (4-pound) boneless beef chuck-eye roast
6 ounces salt pork
3 tablespoons unsalted butter
2 pints cremini mushrooms
1 1/2 cup pearl onions
1 tablespoon sugar
1/3 cup flour
4 cups beef broth
1 bottle (750-ml) red Burgundy wine OR Pinot Noir
5 teaspoons unflavored gelatin
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 onions
2 carrots
1 garlic head
2 bay leaves
1/2 teaspoons black peppercorns
1/2-ounce dried porcini mushrooms
10 springs fresh parsley
6 sprigs fresh thyme
Directions
1. Place the beef roast on a cutting board and then trim the fat off and set it aside for later. Then, cut the beef into 1 1/2-2-inch pieces and place them in a medium bowl.
2. To the beef chunks, add 1 1/2 teaspoons salt and toss together, then let it stand for 30 minutes at room temperature.
3. Adjust the oven rack to the lower-middle and lowest positions and then preheat the oven to 500 degrees Fahrenheit.
4. Place the salt pork on a cutting board and then slice it into 1/4-inch pieces.
5. On a medium roasting pan, place the salt pork, beef scraps and 2 tablespoons butter, then roast it in the oven on the lower-middle rack for 15-20 minutes.
6. To a second rimmed baking sheet, add the cremini mushrooms, pearl onions, remaining 1 tablespoon butter and sugar. Then place the baking sheet in the oven on the lowest rack and roast until the vegetables are lightly glazed, around 15-20 minutes.
7. When the mushrooms are done, place the baking sheet into the fridge until needed.
8. Remove the roasting pan with the scraps and place it on a hot pad, then reduce the oven temperature to 325 degrees Fahrenheit.
9. Sprinkle flour over the rendered fat and use a whisk to mix the fat with flour until no dry flour remains.
10. Transfer the mushroom mixture into a Dutch Oven and then whisk in the beef broth until fully combined.
11. Measure and then add 2 cups red wine, then stir well to combine.
12. To the Dutch Oven, add the gelatin, tomato paste, anchovy paste and then whisk well to combine.
13. On a cutting board, peel and cut the carrots, then add them to the Dutch Oven.
14. Dice the onions and then add them to the Dutch Oven, stir well to combine.
15. To the Dutch Oven, add the garlic heads that are skin on and smashed, bay leaves, peppercorns, rinsed porcini mushrooms, parsley and thyme.
Remove the mushrooms and pearl onions from the fridge and then add them to the Dutch Oven.
16. Arrange the beef chunks to the top of the ingredients in the Dutch Oven, in a single layer.
17. Place the Dutch Oven in the oven and cook uncovered for 3-3 1/2 hours, making sure to stir after 90 minutes.
18. Remove the Dutch Oven from the oven and then use a slotted spoon to remove the beef, carrot and mushrooms to a medium bowl, then cover and set aside.
19. Place a large bowl on the countertop and then place a strainer on top and strain the solids, pressing to release as much liquid as possible. Discard the solids.
20. Return the liquids to the Dutch Oven and then add the remaining wine and let the liquid sit for 10 minutes, spooning off any fat.
21. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and replace the beef and mushrooms to the pot, then simmer for 15-20 minutes.
22. Season with salt and pepper to taste, then serve with mashed potatoes or egg noodles and enjoy.
I feel so blessed to have the opportunity to cook for not only my family, but also my parents, brother, sister-in-law and their adorable boys. Plus, there was not much leftover, so that is a win!
~Monica
Modern Beef Burgundy Recipe
Serves 6 to 8
Ingredients for Beef Burgundy
1 (4-pound) boneless beef chuck-eye roast
6 ounces salt pork
3 tablespoons unsalted butter
2 pints cremini mushrooms
1 1/2 cup pearl onions
1 tablespoon sugar
1/3 cup flour
4 cups beef broth
1 bottle (750-ml) red Burgundy wine OR Pinot Noir
5 teaspoons unflavored gelatin
1 tablespoon tomato paste
1 teaspoon anchovy paste
2 onions
2 carrots
1 garlic head
2 bay leaves
1/2 teaspoons black peppercorns
1/2-ounce dried porcini mushrooms
10 springs fresh parsley
6 sprigs fresh thyme
Directions for Beef Burgundy
1. Place the beef roast on a cutting board and then trim the fat off and set it aside for later. Then, cut the beef into 1 1/2-2-inch pieces and place them in a medium bowl.
2. To the beef chunks, add 1 1/2 teaspoons salt and toss together, then let it stand for 30 minutes at room temperature.
3. Adjust the oven rack to the lower-middle and lowest positions and then preheat the oven to 500 degrees Fahrenheit.
4. Place the salt pork on a cutting board and then slice it into 1/4-inch pieces.
5. On a medium roasting pan, place the salt pork, beef scraps and 2 tablespoons butter, then roast it in the oven on the lower-middle rack for 15-20 minutes.
6. To a second rimmed baking sheet, add the cremini mushrooms, pearl onions, remaining 1 tablespoon butter and sugar. Then place the baking sheet in the oven on the lowest rack and roast until the vegetables are lightly glazed, around 15-20 minutes.
7. When the mushrooms are done, place the baking sheet into the fridge until needed.
8. Remove the roasting pan with the scraps and place it on a hot pad, then reduce the oven temperature to 325 degrees Fahrenheit.
9. Sprinkle flour over the rendered fat and use a whisk to mix the fat with flour until no dry flour remains.
10. Transfer the mushroom mixture into a Dutch Oven and then whisk in the beef broth until fully combined.
11. Measure and then add 2 cups red wine, then stir well to combine.
12. To the Dutch Oven, add the gelatin, tomato paste, anchovy paste and then whisk well to combine.
13. On a cutting board, peel and cut the carrots, then add them to the Dutch Oven.
14. Dice the onions and then add them to the Dutch Oven.
15. To the Dutch Oven, add the garlic heads that are skin on and smashed, bay leaves, peppercorns, rinsed porcini mushrooms, parsley and thyme.
16. Arrange the beef chunks to the top of the ingredients in the Dutch Oven, in a single layer.
17. Place the Dutch Oven in the oven and cook for 3-3 1/2 hours, making sure to stir after 90 minutes.
18.Remove the Dutch Oven from the oven and then use a slotted spoon to remove the beef, carrot and mushrooms to a medium bowl, then cover and set aside.
19. Place a large bowl and then place a strainer on top and strain the solids, pressing to release as much liquid as possible. Discard the solids.
20. Return the liquids to the Dutch Oven and then add the remaining wine and let the liquid sit for 10 minutes, spooning off any fat.
21. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and replace the beef and mushrooms to the pot, then simmer for 15-20 minutes.
22. Season with salt and pepper to taste, then serve with mashed potatoes or egg noodles and enjoy.
~Monica
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