re: Beef burgundy with pics

quote:

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if you could type out exactly how you did that, like you were talking to a toddler, i'll buy you a beer. mashed potatoes and all. i want to do it exactly like you did, it looks delicious

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I'm not him, but I use basically this recipe. It's freaking great.

LINK

His looks good. I think I see bell peppers, though, and I don't think I'd like those. But, that's purely a personal preference.

BigErn,

You will need:
Beef roast (2-3lb)
Yellow onion
Green bell pepper
3 carrots
1 stalk celery
Red wine
Beef stock
Red potatoes (a sack)
Bacon
Butter
Mushrooms
First, pour yourself a glass of wine or a beer. With the beef, cut into fist size square or rectangle shaped chunks. Season liberally with kosher salt and cracked pepper. In a large pot, turn on high and add a bit of oil. Sear the beef each side 1:30-2:00minutes tops. Take the beef out and place in a bowl. Do not place on a paper towel. You want all that juiciness. Next, dice one yellow onion and throw into the hot pot. All the brown bits will come off the bottom when the onion releases it's moisture. Now add 2 table spoons of butter. Add pinch of salt and pepper. Stir until all the brown is off the bottom. Now cut the carrots into thumb size chunks ad add to the pot. The heat should be on med to med high at this point. Now dice up the celery and bell pepper and add to pot. Another pinch of salt and pepper. Crank the heat to high and add the meat back, along with one cup of red wine (it can be cheap stuff), a box of unsalted beef stock. The liquid should cover everything by and inch or a bit more, may need to add a little water. When it comes to a boil, wait 5mintues then turn down to low/simmer. Add dried rosemary, thyme, 2 bay leaves, more pepper and the mushrooms (quartered). Let it simmer for 2:30-3:00 hours. Stir gently and occasionally. By then the liquid should have evaporated so that the meat isn't floating but almost resting on each other. Taste for seasoning.
Potatoes- boil the sack of red potatoes until for tender. Do not cut them or skin them. Boil whole. When tender, dump potatoes in colander. In the same hot pot.. Cut bacon into bite size strips and cook down to render fat over med/high heat. When it crisps, add potatoes back and start mashing. Add 1/2 stick of butter and cup heavy cream. Salt and pepper to taste, little cheese if you like. Mash and whip until smooth ad creamy, little chunks are ok. Place a bed of potatoes on a place then add the burgundy stew on top. The seasoned liquid mixes well with the potatoes. Hope this helps. Now about that beer...