In honor of Breast Cancer Awareness Month, the new Fix-It and Forget-It PINK Cookbook hits the shelves in early October. One dollar from every will go to the Avon Foundation for Women Breast Cancer Crusade. We were honored to be included in this special edition and know you’ll love Food & Friends' Beef Burgundy recipe.
Pick up a copy of the book and not only will you be helping to support those with breast cancer, but you’ll enjoy 700 great slow-cooker recipes, plus stories, tips, and photographs, as well as access to care providers, researchers, and participants in the Avon Walk for Breast Cancer series.
BEEF BURGUNDY WITH MUSHROOMS AND CARROTS
Serves 6 to 8
Serves 6 to 8
3 pounds boneless beef chuck, cut into 2-inch pieces, season with salt and black pepper and dust lightly with flour
2 Tbls. Olive oil
2 carrots, peeled and cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
1 medium onion, peeled and diced
½ pound white button mushrooms, de-stemmed and quartered
3 garlic gloves, chopped
2 Tbls. Tomato paste
2 Tbls. Balsamic vinegar
2 cups dry red wine
2 small bay leaves
1 thyme sprig
1 ½ cups beef broth
1 ½ cups water
Preheat oven to 350 degrees (F) with rack in the middle
Heat oil in a wide 4 to 6 quart heavy pot, then brown meat, without crowding the pan, in 2 batches if necessary. Make sure the meat gets nicely browned all over, then transfer to a platter.
Reduce the heat to medium, carrots, celery, onion, mushroom, and garlic and cook, stirring occasionally, until well browned, about 10 minutes.
Add tomato paste to vegetables and continue stirring for an additional 2 minutes.
Add vinegar and cook 2 more minutes.
Stir in wine, bay leaves, and thyme and boil until liquid is reduced by about two-thirds, about 10 minutes.
Add broth and water to pot, along with the browned beef and any juices from the platter. Stir it up, and bring to a simmer. Cover and braise in the oven until meat is very tender, about 2 to 2 ½ hours.