Beef Burgundy
I've always enjoyed a good Beef Burgundy. Here is my adaptation of this classic recipe for camp cooking in a Dutch oven. Serve over rice, noodles or, my favorite, Spaetzle.
Ingredients:
1½ lb beef round steak
½ cup flour
2 tbs olive oil
8 oz sliced mushrooms
2 medium onions, sliced
3 cups sliced carrots
1 15oz can beef broth
1 28oz can diced tomatoes
1½ cup Burgundy wine
1tbs Italian spice
½ tsp black pepper
½ cup water
Directions:
Cut round steak into 1” cubes and in a large bowl toss the meat with 3 tablespoons of flour until the meat is coated with flour. In a Dutch oven heated to 325 degrees, brown the meat in the olive oil. Add in all of the other ingredients except for the water and remaining flour. Cover the Dutch oven and bake at 325° for 1½ hours or until meat is tender. Use 22 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 14 lit briquettes on top and 8 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Mix water and remaining flour in a small bowl and whisk until smooth. Gradually stir the flour mixture into the stew until well blended. Re-cover the Dutch oven and bake for another 30 minutes or until sauce has thickened.
Serves 6 - 8