Order Your Almanac Today!

Beef Burgundy

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

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’ve got a great family meal! 

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 that may be your drinking wine.

Ingredients
2 pounds boneless beef chuck, cut into 1-inch pieces
1/3 cup all-purpose flour
1/3 cup olive oil
2 beef bouillon cubes
2 cups hot water
2 cloves garlic, 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 (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
Egg noodles or rice (optional)
Instructions
  1. Coat beef with flour. 
  2. In a large pot, heat olive oil. Add meat and brown quickly over high heat. 
  3. Transfer meat to a slow cooker. 
  4. Dissolve bouillon cubes in the hot water. 
  5. Add garlic, tomato paste, Burgundy, onions, carrots, herbs, and sugar to the slow cooker. Stir gently. 
  6. Cover and cook on low for 5 to 7 hours. 
  7. Just before serving, melt butter in a pan and cook mushrooms until golden. Add them to the beef. 
  8. Serve over egg noodles or rice, if desired. Beef Burgundy can be made the day before serving and reheated.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Carroll (not verified)

5 years 7 months ago

I wish all recipes came with a alcohol substitute.

Cynthia LaRochelle (not verified)

6 years 5 months ago

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

Gloria Gallardy (not verified)

6 years 9 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)

12 years 6 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)

13 years 12 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