Beef Burgundy
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.
Photo Credit:
Ingredients
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.
Yield:
Preparation Method
Category
Course
Source
More Recipes Like This
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our free Beginner Gardening Guide!
The Almanac Webcam
Chosen for You from The Old Farmer's Store
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Substitute for alcohol???? Beef burgundy
I wish all recipes came with a alcohol substitute.
bullion cubes
Can beef stock or beef broth be substituted????
substituting beef broth for bouillon
Yes, Cynthia. Excellent idea.
What are the nutritional values
What are the nutritional values for the Beef Burgundy recipe and by the way it was soooo delicious, Yummy!!!!
Nutritional value
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
Where did the idea of adding
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.
The recipe comes from our
The recipe comes from our archives, which date back to 1792. Please adjust as you see fit.
Sugar is used in tomato based
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
so true Smokey,esp when cookinem.Fresh from the garden w/a touch of s/p always the best ! yumm...cant wait till Harvest !!
Just tryed this tonight and
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
Always cook with a wine you
Always cook with a wine you like to drink.
I agree!
I agree!
Does this recipe use cooking
Does this recipe use cooking burgundy from the grocery or one you would find in the liquor store?
HI, Ann, Use burgundy wine
HI, Ann, Use burgundy wine available at liquor store and probably the grocery store as well. But no, not cooking burgundy. Thanks!