Burgundy Beef Tips

Burgundy Beef Tips by Jack Leblond http://www.jackleblond.com/burgundy-beef-tips/

Moist, tender beef bathed in a smooth, thick sauce with a wonderful taste, perfect for dipping bread into.   This was already a family favorite, but with this last variation it was declared perfect and DONE!  This recipe takes a bit of time to prepare, but it is so worth it.   Save some prep time by buying pre-cut veggies.

Ingredients:

• 2 Lbs. Beef stew meet, cut into apx ¾ inch chunks
• 3 Tbsp. Vegetable oil
• ¾ Cup Beef bouillon
• 3 Tbsp. Tomato paste
• 2 Cloves minced garlic
• ½ medium onion, chopped
• 1 Cup chopped, mixed red, green & yellow bell peppers.
• 1 Small can, sliced mushrooms
• 3 Tbsp. Worcester sauce
• ½ Tsp. Thyme
• 1¼ Cup Burgundy wine
• Salt and pepper to taste
• 2 Tbsp. Cornstarch
• 1/3 Cup Beef bouillon

Directions:

1. Sauté meat, onion, peppers and mushrooms in vegetable oil.  If much liqued builds up in pan, drain off while cooking.  Meet should be allowed to brown evenly.
2. Transfer to baking dish.
3. Deglaze skillet with a little wine, Pour over meat.
4. Mix ¾ Cup bouilion, tomato paste, garlic, Worcestershire sauce, thyme and ¾ cup wine, add to meat.  Bake covered at 300 hundred degrees for 1-3 hours, or until fork tender.
5. Wisk together 1/3 cup bouillon, ½ cup wine and cornstarch.  Heat in Sauce pan.
6. Remove meat from oven, drain off any excess fat. Drain sauce into bouillon & wine mixture.
7. Continue heating sauce, stirring continuously until sauce begins to thicken.
8. Place meat in sauce and continue stirring until sauce thickens.

Serve over egg noodles with soft italian bread for dipping into sauce.

Also good over rice!