Mom's Beef Burgundy
Melt the salt pork over medium heat in a heavy Dutch oven or covered casserole. When crisp and golden, remove and drain on a paper towel lined plate.
Add the chopped onions to the melted fat in the pan, and slowly cook them to a light golden brown. Remove and set aside.
Mix the flour, salt, and pepper on a dinner plate, and roll the meat in the mixture.
Brown the beef, a few pieces at a time, and add the herbs, wine, and beef broth.
Return the pork and onions to the pot and cover. Simmer for 1½ hours.
Add the pearl onions and cook for an additional 20 minutes, then add the mushrooms and cook for about 10 more.
When the onions are fork-tender, the stew is done.
Serves 4-6 people.
ABOUT THE AUTHOR
Ben Rayl authors the blog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the restaurant industry, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfortable Food on Facebook.