Beef Burgundy

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The Editors
4 to 6 servings
Preparation Method
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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.

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)
  1. Coat the beef with the flour. 
  2. In a large pot, heat the olive oil. Add the meat and brown quickly over high heat. 
  3. Transfer the meat to a slow cooker. 
  4. Dissolve the bouillon cubes in the hot water. 
  5. Add to the pot with the garlic, tomato paste, Burgundy, onions, carrots, herbs, and sugar. Stir gently. 
  6. Cover and cook on low for 5 to 7 hours. 
  7. Just before serving, melt the butter in a pan and cook the 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.
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