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Recipe for Beef Burgundy | Almanac.com

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Beef Burgundy

Photo Credit
Magr/shutterstock
Yield
4 to 6 servings
Category
Meat
Course
Main Dish
Preparation Method
Slow Cook
Sources
The Nine Seasons Cookbook

Beef Burgundy
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This Beef Burgundy recipe is a no-fuss entrée. It’s a beef stew slowly braised in red wine with carrots, onions, and garlic and garnished with mushrooms. Add a salad and bread and you’re set! 

Also called, Boeuf Bourguignon, this dinner is traditionally made with red Burgundy, a wine made from Pinot Noir grapes. However, it’s fine to use other red wines such as a Pinot Noir or a hearty Cabernet Sauvignon. The general rule for cooking a dinner dish with wine is: Don’t cook with a wine that you wouldn’t drink! In fact, you’ll have leftovers which may be your drinking wine.

Ingredients
2 pounds boneless beef chuck, cut into 1-inch pieces
1/3 cup flour
1/3 cup olive oil
2 beef bouillon cubes
2 cups hot water
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1-1/2 cups Burgundy
1/2 pound small white onions
4 carrots, finely chopped
1 bay leaf
1 teaspoon dried thyme
2 teaspoons sugar
1/4 cup unsalted butter
1/2 pound mushrooms, sliced
Egg noodles or rice (optional)
Instructions

Coat the beef with the flour. In a large pot, heat the olive oil. Add the meat and brown quickly over high heat. Transfer the meat to a slow cooker. Dissolve the bouillon cubes in the hot water. Add to the pot with the garlic, tomato paste, Burgundy, onions, carrots, herbs, and sugar. Stir gently. Cover and cook on low for 5 to 7 hours. Just before serving, melt the butter in a pan and cook the mushrooms until golden. Add them to the beef. Serve over egg noodles or rice, if desired. Beef Burgundy can be made the day before serving and reheated.

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Comments

Carroll (not verified)

3 years 3 months ago

I wish all recipes came with a alcohol substitute.

Cynthia LaRochelle (not verified)

4 years 1 month ago

Can beef stock or beef broth be substituted????

Gloria Gallardy (not verified)

4 years 5 months ago

What are the nutritional values for the Beef Burgundy recipe and by the way it was soooo delicious, Yummy!!!!

I put it into My Fitness Pal recipe calculator, and for each of 6 servings and came back with:
932 Cal
52.3 g Fat
19.9 g Saturated
127 g Cholesterol
518.9 mg Sodium
1705.3 mg Potassium
70 g Carbs
11.8 g Fibre
20 g Sugar
42.9 g Protein

Turbokat (not verified)

10 years 2 months ago

Where did the idea of adding sugar come from? I would never consider ruining a perfectly good savory dish by adding sugar. We don't need to pour on more calories any way.

Sugar is used in tomato based recipes to cut the acidity. Professional cooks do this all the time. Just a pinch is all you need and you won't even taste the sugar.

so true Smokey,esp when cookinem.Fresh from the garden w/a touch of s/p always the best ! yumm...cant wait till Harvest !!

Diana38 (not verified)

11 years 8 months ago

Just tryed this tonight and it was so good. Cut it in half as it was only for the two of us. Diffently will make again Thanks