Burgundy Beef with Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast beef, your choice
- 1 bunch soup vegetables
- 1 cup tomato paste
- some peppercorns
- 1 bay leaf
- 1 clove garlic
- 4 onion (s)
- 1 cup beef broth
- 0.25 liter ¼ red wine
- salt and pepper
- Clarified butter
- cream
Print Recipe
Pin Recipe Instructions
- Wash the roast beef and season with salt and pepper. Sear the meat with the other spices and vegetables in a suitable roaster in hot clarified butter on all sides, add the tomato paste and deglaze with the broth and red wine.
- Let it steep overnight.
- The next day, preheat the oven to 200 degrees.
- Pour in some more water or stock and stew in the oven for 1-2 hours in the closed roasting pan, depending on the size of the roast. When the meat is tender, take it out and keep warm.
- Brush the sauce through a hair sieve, bring to the boil again and refine with cream.
- Homemade spaetzle and salad or vegetables of your choice also taste great.
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