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Beef Burgundy

Carbonnade de Boeuf Bourguignon
Image Credit:
Magr/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 6 servings
Category
Meat
Course
Main Dish
Preparation Method
Slow Cook
Sources
The Nine Seasons Cookbook

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 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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<span>Diana38</span> Sat, 07/16/2011 - 22:07
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
<span>Sue Mills</span> Thu, 02/24/2011 - 14:14
Always cook with a wine you like to drink.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 02/25/2011 - 14:41

 I agree!

 <span>Ann Meyers</span> Wed, 02/23/2011 - 22:41
Does this recipe use cooking burgundy from the grocery or one you would find in the liquor store?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 02/25/2011 - 15:31

HI, Ann, Use burgundy wine available at liquor store and probably the grocery store as well. But no, not cooking burgundy. Thanks!