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Burgundy Beef

This Burgundy Beef is a light but hearty stew that qualifies as both comfort food and healthy fare. The beef is cooked until it is quite tender. Do take time to savor the delicious flavor.

Burgundy Beef

Makes 8 servings

• 1 pound pearl onions or small boiling onions
• 2 pounds top round or flank steak
• 2 cups dry red wine
• 1 pound sliced mushrooms
• 1 cup beef broth, or more
• 1/4 cup brandy
• 2 tablespoons low-sodium soy sauce
• 1 bay leaf
• 1 tablespoon honey
• 3/4 teaspoon black pepper
• 4 teaspoons extra-virgin olive oil, optional
• 1 tablespoon tomato paste, or more
• 2 tablespoons fresh parsley, minced

Trim the top and bottom off each onion. Drop the onions into a pot of boiling water and let cook for 1 minute. Remove from the heat, drain and rinse under cold water. Gently peel each onion. Set aside.

Trim the beef of any visible fat and cut into 1-inch cubes. Scatter the cubes of beef on a baking sheet and place under a heated broiler. Turn the beef to brown evenly. When beef is browned, transfer to a pot. Pour some of the wine over the baking sheet and deglaze it, scraping the browned particles into the pot. Add the remaining wine, mushrooms, broth, soy sauce, bay leaf, honey, pepper and olive oil to the pot. Cover and simmer 1 hour at low temperature. Remove lid and cook another hour, adding more broth if needed.

Skim off any fat that has risen to the top of the cooking broth. Stir in the tomato paste. If needed, add more broth to thin the sauce, or more tomato paste to thicken. Serve immediately with noodles or rice. Sprinkle each serving with fresh parsley.

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