Shelly's Recipe

BEEF BURGUNDY

Category: Beef

2 large onions, chopped
3-4 tbsp olive oil
4 lbs beef, sirloin tip -- cubed
Flour
Freshly ground black pepper
Celery salt
Dash nutmeg
2 cloves garlic, minced
2 cans sliced water chestnuts
1 pkg fresh mushrooms
2 tbsp butter
1 cup beef stock
1 cup dry red wine
1/4 cup cognac

Brown onions in a little oil in skillet. Remove to a deep casserole or Dutch oven. Add remaining oil to skillet. Dust meat with flour and brown well with pepper, celery salt, and a little nutmeg. Just before done, add garlic and stir. Add meat to casserole. Melt butter in the skillet. Brown the cleaned mushrooms and add to casserole along with the drained water chestnuts. Pour beef stock, red wine, and cognac over all. Cover tightly and bake at 325 for at least 2 1/2 hours. Check seasonings. Add salt if desired. Serves 8

NOTE: I like to serve with rice or wild rice.

Serve with a hearty Languedoc red or a good Cabernet, Rhone, or Shiraz. Despite the name, only use a red Burgundy or Pinot Noir if you can afford a really good one!