Beef burgundy, also called beef bourguignon, has its roots in the historic Burgundy region of France. This region, located southeast of Paris, is known for its wine and architecture, as well as for its white Charolais cattle that produce distinctively tasty beef. While this dish started out as peasant food that depended on slow-cooking tougher cuts of meat, eventually it was elevated to haute cuisine status that was served in expensive Parisian hotels. It was also featured by famous American cookbook author and TV chef Julia Child. While it’s classically served over boiled potatoes or pasta, my version includes serving it over a bed of hot, cooked rice—I live on a rice farm, what more can I say? I guess that would be, bon appetit!
1 ½ cups white rice
3 cups water
1 pound beef steak, sliced into 1-inch-long strips
Drizzle of vegetable oil
2 cups sliced onions
3 garlic cloves, minced
2 cups sliced carrots
½ cup Burgundy or other dry red wine
1 ¾ cups beef broth
2 teaspoons seasoning salt
Dash of thyme and/or dried parsley
2 cups sliced bell pepper (or celery)
2 tablespoons corn starch
¼ cup water
To cook rice, boil water in a saucepan, add rice; then reduce heat to low, cover and let it simmer until rice soaks up the water, 15-20 minutes. As rice is cooking, heat oil in a large pan and brown the beef. Add onions and garlic, stir and cook another 2-3 minutes. Add the carrots, wine, broth, seasoning salt and herbs. Bring to a boil, then reduce heat, cover and simmer about 10 minutes. Mix in the bell pepper, cover and cook another 5 minutes. Dissolve the corn starch in ¼ cup water and add to beef mixture. Continue cooking and stirring for a few minutes until the sauce thickens. Serve over hot cooked rice. Makes 4-6 servings.