Beef Burgandy Recipe
As winter’s winds blow, nothing warms the home and the heart like a pot of stew simmering on the stove. This hearty beef dish is an adaptation of the classic French concoction, and, like any stew, it tastes better the next day.Use the best ingredients to end up with first-rate taste.
Ingredients
2 pounds round beef, cut into 1-inch cubes
3 tablespoons butter
1 tablespoon oil
12 (or more) small white onions, with peels and hard ends removed
12 mushrooms, cleaned and cut into two or three pieces (depending on size)
2 tablespoons flour
1 teaspoon Bovril (or, dissolve a bouillon cube in a small amount of boiling water.)
1/2 teaspoon tomato paste
1 cup water
1-1/2 cups Burgundy or other good red wine
salt to taste
freshly ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
4 carrots, cut in two both lengthwise and widthwise
chopped parsley to taste
Instructions
3 tablespoons butter
1 tablespoon oil
12 (or more) small white onions, with peels and hard ends removed
12 mushrooms, cleaned and cut into two or three pieces (depending on size)
2 tablespoons flour
1 teaspoon Bovril (or, dissolve a bouillon cube in a small amount of boiling water.)
1/2 teaspoon tomato paste
1 cup water
1-1/2 cups Burgundy or other good red wine
salt to taste
freshly ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
4 carrots, cut in two both lengthwise and widthwise
chopped parsley to taste
In a good-sized Dutch oven, warm 1 tablespoon of the butter and the oil. Quickly brown the meat and remove from the pan. Add the additional butter, and quickly sauté the onions in it; then add the mushrooms, and cook them for about 2 minutes. Remove from heat.
Stir in the flour, Bovril, and tomato paste. Then return the pan to the stove and stir in the water, 1 cup of wine, and the remaining ingredients, reserving some parsley. Bring the mixture to a boil, cover, turn it down, and simmer for 1 1/2 hours, stirring occasionally. After 1 hour, add the remaining 1/2 cup wine and more parsley. Serve over noodles, and garnish with additional parsley if desired. Serves 6.
Stir in the flour, Bovril, and tomato paste. Then return the pan to the stove and stir in the water, 1 cup of wine, and the remaining ingredients, reserving some parsley. Bring the mixture to a boil, cover, turn it down, and simmer for 1 1/2 hours, stirring occasionally. After 1 hour, add the remaining 1/2 cup wine and more parsley. Serve over noodles, and garnish with additional parsley if desired. Serves 6.
Upload Your Recipe
Every week, American Profile magazine brings you great recipes to try in your kitchen. Now we've opened up our recipe database to allow our readers to share their favorites recipes.Hometown Get-Togethers Cookbooks
Featuring more than 150 recipes (each complemented by the reason that it is special for the contributing cook) and two 16 page color inserts. This cookbook features recipes that reflect everyday American life—from church suppers and family reunions to tailgating and picnics.Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Beef Burgandy recipe, then you might also like these other tasty recipes.- Martha's Cabbage Stew
- Chinese-Style Rice
- Slow Oven Beef Stew
- Lamb and Green Beans over Rice (NY)
- Red Beans and Rice (AZ)
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Below are the most recent American Profile articles:
- Preserving Precious Heirlooms
- COPD or Asthma?
- An Exercise in Better Breathing
- Red Enchiladas
- Illuminating His Heritage
- A Stitch in Time
- Choosing Your Child's First Pet
- 'Cheers' For Blue-Collar America
- Holiday Baking
- Smart Tips for the Home and Shop
Below are the most recent, highest rated American Profile articles:
- George Strait Is Just a Cowboy at Home
- Library Cats
- Handcrafting Fish Lures
- What's the Deal with the Imus Ranch?
- Andy Griffith
- Barber Shops
- Kenny Chesney's Christmas
- The Quilt Bus
- Smoke, Sizzle & Sauce!
- Home Sweet Home
Below are the most recent, highest rated American Profile recipes:
- Blueberry Cream Cheese Pound Cake
- Everyone's Favorite Chicken
- Italian Cream Cake
- Zucchini Bake
- Chicken Supreme
- Double Chocolate Oatmeal Cookies
- Blue Cheese- and Cranberry-Stuffed Endive
- Green Tomato Casserole
- Fresh Squash Casserole
- Quick Apple Dumpling
Below are the most recent articles from our Relish sister site. Click on the "Spry" tab above to see
the most recent articles from our other sister site.
- Slice & Bake
- A Stuffing Called Panade
- Salad Spinner
- Sweet Home Tennessee
- Holiday Lamb
- Going Cold Turkey
- Sugar & Spice (and a carton of eggnog) is So Nice
- Baby, It's Cold Outside
- Three Great Turkey and Gravy Recipes
- Four Great Cranberry Sauces
Below are the most recent articles from our Spry sister site. Click on the "Relish" tab above to see
the most recent articles from our other sister site.
- Turkey-day dilemmas, solved!
- The Truth About Your Pet's Health
- To dye or not to dye
- Going Gray . . . or Going Broke
- Your Best Defense
- An Unwelcome House Guest
- Perfect Timing
- The Ride of My Life
- A diabetes cure?
- Live Better Now November 2009





