Beef Burgundy!

   

  Finally the cold has arrived to New England. To usher in it's arrival yesterday I made a big pot of Beef Burgundy while we sipped some Egg Nog trimming the Christmas Tree. Now only if there where a little bit of snow to really get me into the Holiday Spirit!

 Beef Burgundy is excellent served over buttered egg noodles, mashed potatoes or with some creamy polenta.

Beef Burgundy:

Ingredients:

2 lb.. of Vineyard Harvest Tenderloin Tips (cut into 1" pieces)

1 lb. (3-4 onions) of Yellow Onions cut into 1" pieces

4 Shallots quartered

4 cloves of garlic smashed

1 lb of Baby Carrots or 1 lb of chopped carrots

1 bottle of dry Red Wine (preferably Burgundy but, not necessary)

Zest of 1 Orange

Fresh Cracked Pepper to taste

Coarse Sea Salt to taste

2 tbs. of Olive Oil  

Preheat Oven to 350*f

  Cut the Tenderloin Tips into 1- 1 1/2" pieces and place on a paper towel or tea towel to soak up the extra moisture. Set aside until ready to brown outside of the fridge on the counter. 

 Prep the onions, shallots, garlic and carrots. Combine together in one bowl until ready to cook. 

 Zest the orange and set the zest. 

 In a large pot warm the olive oil on medium/ high heat. When the oil gets glossy, right before it smokes, add the beef. Using tongs turn the beef to make sure that all side brown evenly. Once the meet is browned remove transfer it from the heat to a plate. 

 Using the same pot add the onion, shallot, garlic, carrot mixture and cook over medium heat for 6- 8 minutes. Return the beef to the pot and add the wine and orange zest. Using a spoon incorporate the veggies and the beef. 

 Cover the pot and place it on the middle rack of the oven and cook for 2 1/2 hours at 350*f or until the beef is tender. 

  

 If you want a thicker broth: Once the beef is done cooking remove it from the oven and transfer the pot to the stove top. Ladle some of the broth into jar that has a lid. Add a 1/2 tablespoon of cornstarch (more for a thicker broth) and shake until the broth and cornstarch are combined. Return the mixture to the pot and bring the beef to a boil for 1 minute. Let sit for a few minutes before serving.