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1
Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer, uncovered until volume is reduced to half, about 10 minutes.
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2
Remove and discard garlic and bay leaf; cool wine mixture completely.
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3
Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme, and pepper in a large bowl; add the wine mixture, eggs, Worcestershire and 1/2 cup of the beef broth (reserving the rest of the broth for sauce).
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4
Mix until well blended.
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5
Shape into an oval loaf on a lightly oiled shallow baking pan.
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6
Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown.
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7
Remove with 2 wide spatulas to a heated platter; keep warm.
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8
Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits.
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9
Strain into a 1 cup measure.
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10
(Add water to make 1 cup).
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11
Make Burgundy sauce (recipe below).
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12
Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley.
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13
Serve with Burgundy Sauce.
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14
FOR THE BURGANDY SAUCE: Saute 1 tblsp chopped shallots or green onion in 2 tblsp butter or margarine in a medium size saucepan, about 2 minutes.
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15
Stir in 3 tblsp.
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16
flour; gradually add the reserved broth and 1/2 cup Burgundy wine.
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17
Cook, stirring constantly, until sauce thickens and bubbles 2 minutes.
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18
Stir in 1 teaspoon chopped parsley.
