Easy to drink whiskey sour recipe that tastes delicious! Watch out because it’ll hit you right away!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup beef broth
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 teaspoon beef demi glace
- 3 tablespoons bacon drippings
- 2 pounds beef round, cut into 3 inch pieces
- 3 tablespoons sherry wine
- 1 ½ cups chopped onions
- 1 cup Burgundy wine
- 3 sprigs fresh parsley
- 3 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 12 fresh mushrooms, sliced
- ¼ cup butter
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
- Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
- Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
- Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
- This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 13 g |
| Sodium | 511 mg |
| Sugars | 5 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
excellent
Simply outstanding recipe and one I’ll look forward to making more often as the weather gets colder. Would not change a thing.
Very good. I served it over wide egg noodles. I will be making this again!
Cooked in Oven at 300 for 3h15 covered then added mushrooms and finished cooking for another 45 min uncovered. Wonderful!
Husband and I loved it! It was a lot of work, but turned a tough piece of meat into something tender and delicious!
I rarely follow a recipe to the t. The same was true here. Gave 5 stars for a good foundation. I used a cup of Pomegranate juice and 1/2 of grape juice since I didn’t have wine or sherry. Didn’t use demi glace. I used salt, pepper and garlic powder – can’t imagine cooking without those. Since everyone at my house doesn’t like mushrooms I topped the dish with sauted mushrooms for my husband. Served it on a thin slice of french bread with mashed potatoes and steamed broccoli. Family licked the plates clean.
Yes, this made my husband my Birthday hero. He didn’t save the day he just followed this recipe and made my Birthday dinner something to slurp over.
This is a great recipe. Gave made it a couple times now. I double everything but the meat and mushrooms so there is sauce to serve over rice. I don’t remove the meat from the skillet, I simple keep adding things in order starting when the meat is half done which works nicely. Also I use my stainless steel single serving tea ball for the herbs instead of cheesecloth. Wonderful meal.
We loved this! Only our version used sliced venison and olive oil (didn’t have bacon or drippings). A do-over!
Rave reviews for this recipe. Huge hit with company. Doubled everything but stew meat, flour…but dredged meat before browning, onions, and herbs. Cooked 2 hours in the oven at 325, then the 3rd hour uncovered. Found the Demi Glacé so used that. Served with egg noodles and haricot covert. Very special dinner. Same ingredients as Julia Child’s Beef Bourguignon, but a bit easier to make.
I expected a great dish…it wasn’t worth the time or effort
Wonderful. Didn’t have fresh herbs. Used 1 tsp each of dried.
This is really good, but it took about 4 hours in my cast iron pan for the meat to become fork tender. I made exactly as written, but I think I will make two changes next time. First, cut the meat into smaller chunks so it will cook quicker, and also reduce the amount of rosemary to 1 sprig. I’m not a lover of it and it was the dominant flavor in the sauce.
Absolutely delicious! I used beef base rather than demi glace and I didn’t have fresh herbs on hand so I used a few t. of l’herb de Provance I had as well as baby bella mushrooms and finished it off in the oven for 2 hours at 325. I made an herb butter with the same herb blend and toasted some good hearty semolina bread to serve with this. It was divine and perfect for a chilly winter night!
Received rave reviews. Served as Christmas Eve meal for 12. It’s amazing how far a 4 1/2 bottom round roast will go. Meat so tender, it cut with a fork. I added Marjoram and it gave that “WOW, what’s in this” flavor. Definatley use the Sherry, it gives the sauce richness.
I used double-strength beef broth which meant I could omit the demi glaze and stew meat instead of beef round. With all the simmering, you really couldn’t tell I used a cheaper cut of meat. This was SO good. I served this over buttered egg noodles–NO leftovers. We ate every bite of this. Amazing dish.
I thought this was OK. Not bad but not great. I did think the wine flavor was a little over powering even after cooking for 3 hours. I don’t know that I’ll make this again, because I don’t think that it’s worth the effort but it wasn’t horrible. I had a lot of leftovers that I think will probably not get eaten.
This recipe prompted me to make the Demi Glace.. so I had homemade and it was awesome. The sauce has a unique taste that is out of this world.. I served it over noodles. When I finished browning the meat, I put it directly in the crock pot.. ended up being fall apart tender! I too, added some garlic and used baby bella mushrooms.. I will make this again many times! Very impressive!
Delicious! I add libbed a little however….. I put the beef cubes into the crock pot with beef broth,red wine, bay leaves, minced garlic, salt and pepper and let it cook on low all day. Then I sauteed onions and mushrooms with butter and a slice of bacon until tender. I added the broth/wine mix with the addition of some heavy cream and brought it to a boil. With some additional salt, pepper, garlic powder and seasoned salt. I added wondra to thicken it and served it over buttery wide egg noodles. WOW. YUMMO! Next time I may braise the beef cubes before crock potting them, but they were fall apart tender!
Excellent! I tossed it all in the crock pot and came back 3 hrs later (on high). I didn’t use the flour and the sauce was still a nice consistency due to the tomato paste.
We loved the recipe. We ate all the leftovers. I putit it in the oven instead of doing all the cooking on the stove. Added pearl onions and carrots. It was fantastic. Couldn’t find demi glace but used a browning sauce its place. Delicious!