Elsa's Beef And Burgundy

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 tablespoons extra-virgin olive oil, plus additional as needed
• 4 slices bacon, chopped
• 2 1/2 lbs sirloin, cut into large, bite-size pieces
• salt
• pepper
• 1 cup red burgundy wine (about 1/3 bottle)
• 2 cups beef stock
• 1 (10 ounce) package frozen pearl onions
• 2 teaspoons sugar
• 5 tablespoons butter
• 1/2 lb mushroom, quartered
• 1 lb wide egg noodles
• fresh minced chives (a handful)
• 2 tablespoons all-purpose flour
• 1 teaspoon grated orange zest

Recipe

• 1 preheat the oven to 375°.
• 2 heat 2 tablespoons oil in a dutch oven or oven-safe, heavy-bottomed pot over med-high heat.
• 3 add the bacon and cook until crisp, 4-5 minutes.
• 4 remove the bacon to a paper towel-lined plate.
• 5 while the bacon browns, season the chopped sirloin with salt and pepper.
• 6 working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally, until deep golden brown, about 10 minutes.
• 7 transfer the browned meat to a plate as each batch is browned, adding more oil as needed.
• 8 add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon.
• 9 bring the wine to a bubble and cook for a couple of minutes to reduce it, then add the beef stock.
• 10 return the meat and bacon to the pot, cover the pot, and transfer it to the oven; bake for 90 minutes.
• 11 when the meat has cooked for 60 minutes, place the onions, sugar, and a splash of water in a small saute pan.
• 12 cook over med-high heat until the water has evaporated and the onions are tender and heated through, 4-5 minutes; reserve and keep warm.
• 13 while the onions are cooking, heat a medium skillet with 1 tablespoon of the butter and the remaining oil, over med-high heat.
• 14 add the mushrooms and cook until tender and golden brown, about10 minutes; then season with salt and pepper; reserve and keep warm.
• 15 bring a large pot of water to a boil for the noodles; add some salt and the noodles; cook to al dente.
• 16 drain the noodles and return them to the pot.
• 17 add 2 tablespoons butter and the minced chives; toss to combine.
• 18 after 90 minutes, remove the beef from the oven and place the pot over med-high heat.
• 19 add the onions and mushrooms to the pot and bring the stew up to a bubble.
• 20 place the pan the mushrooms were cooked in over med-high heat and melt the remaining 2 tablespoons butter.
• 21 sprinkle the flour over the butter and cook the mixture for about 1 minute.
• 22 ladle about 1 cup of the liquid from the dutch oven into the skillet with the roux and whisk to combine.
• 23 cook for a minute or two to thicken, then stir the sauce back into the stew; simmer the stew until thickened, 5-6 minutes.
• 24 stir in the orange zest.
• 25 serve the stew over the buttered noodles.