Join “Jayni’s Kitchen” this week as Judge Gary Sebelius helps prepare Beef Burgundy.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Beef Burgundy

4 bacon strips, cut into 1-inch pieces

4 pounds beef chuck roast

4 to 8 tablespoons olive oil, divided

Salt and black pepper, to taste

2 to 3 shallots (1/2 cup), finely chopped

1 or 2 celery ribs (1/2 cup), finely chopped

3 to 4 medium carrots (1 1/2 cups), peeled and chopped into 1/2-inch pieces

2 garlic cloves, finely chopped

2 tablespoons all-purpose flour

2 tablespoons butter

1 1/4 cups beef broth, divided

1 tablespoon tomato paste

1 tablespoon fresh thyme

or 1 teaspoon dried thyme

1 bay leaf

1 bottle dry red wine

1 8-ounce package frozen pearl onions

8 ounces small, whole button

mushrooms, cleaned and trimmed

2 tablespoons CrÃme De Cassis liqueur (optional)

Fry the chopped bacon in a large skillet over medium heat. Remove the bacon and reserve. Pour off and reserve 1 tablespoon of the bacon drippings, leaving the remaining drippings in the skillet.

Cut the chuck roast into 1 1/2-inch cubes, removing most of the fat. Add enough olive oil to the bacon dripping in the skillet to equal about 3 tablespoons. Over medium-high heat, brown the beef cubes in batches, turning occasionally (do not crowd). Add more olive oil or reduce the heat if needed. Transfer the browned beef to a platter. Season the beef with salt and pepper and transfer it to a large Dutch oven. Add 1 or 2 tablespoons of olive oil to the skillet and add the chopped shallots, celery and carrots. Cook the mixture over medium-low heat until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute more. In a small bowl, cut the butter into the flour using a pastry blender or a fork. Add the butter mixture to the vegetables a spoonful at a time and cook, stirring constantly for about 1 minute. Add 1 cup of the beef broth, stirring until the mixture begins to simmer and thicken. Pour the vegetable mixture into the Dutch oven with the beef. Add the reserved bacon, tomato paste, thyme and bay leaf. Stir in the red wine, bring to a boil and cover the pot. Reduce the heat to low and simmer the stew for 2 hours, or until the meat is fairly tender.

After 2 hours, cook the frozen pearl onions in 1/2 cup of boiling water, covered, for about 4 minutes. Pour off the water and drain them well. Heat the reserved tablespoon of bacon drippings in a medium skillet over medium-high heat. Add the pearl onions and brown for 3 to 4 minutes, shaking the pan occasionally. Pour the onions into the stew. Add 2 to 3 tablespoons of olive oil to the skillet, add the whole mushrooms and reduce the heat to medium. Cook the mushrooms until browned, 3 to 4 minutes, turning them often. Add the remaining 1/4 cup of beef broth to the skillet. Raise the heat to high and bring to a boil, stirring up the brown bits. Pour the mushrooms and broth into the stew. Stir the stew gently, cover and continue cooking for 30 to 40 minutes more, until the onions and mushrooms are tender. The meat should be very tender at this point. Using a slotted spoon, transfer the meat and vegetables from the Dutch oven to a large bowl, cover and keep warm. Over medium-high heat, reduce the liquid in the pot by half to two-thirds, until it begins to thicken. Return the meat and vegetables to the pot and heat briefly. Add CrÃme De Cassis just before serving. Serves 6.

– Recipe by Jayni Carey