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Raindance Farm - Recipes
Raindance Beef Burgundy
- 3 Tablespoons of olive oil
- 2 strips of bacon cut into 1/2 inch pieces
- 2 lbs grassfed stew beef or roast cut into 1" squares
- Salt and pepper to taste
- 10 small white onions, peeled, whole or cut in half
- 2 cups of sliced carrots
- 3 cloves of garlic, crushed
- 2 tablespoons of all purpose flour
- 2 cups of dry red wine
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 2 tsp fresh thyme (or 1/2 tsp if using dried)
- 1 tablespoon of finely chopped parsley (1/4 tsp if using dried)
- 2 bay leaves
- 1 teaspoon of fresh, chopped rosemary (or1/2 tsp dried)
- 7 peppercorns
- 1 cup of shitake mushrooms, sliced
Heat the olive oil over a medium flame in a heavy, medium size stew pot. Add the bacon and cook one minute.
Rub the beef with salt and pepper, and add to the pot. Cook until frowned, turning often, about 7 to 8 minutes. Remove the bacon and beef; add the onions and garlic, saute for 2 minutes and return the meat to the pot. Sprinkle with flour, stir, and cook 2 to 3 minutes longer. Add the remaining ingredients except the mushrooms and mix well. Cover, and simmer for 1 1/2 to 2 hours, or until the meat is fork-tender. Add the mushrooms, and cook at a slow simmer 15 minutes longer. Serve over a bed of rice or egg noodles Don't forget to get the vegetable ingredients at the farmers market!