Burgundy Beef
Submitted by nnvarasteh
Classic Beef Burgundy braised with red wine, sliced mushrooms, and onions in a rich, herb-flecked sauce. Tender cubes of round steak simmered low and slow, served over egg noodles.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsBeef Burgundy is one of those French classics that sounds fancy but is really just a braise with good wine and patience.
Cubes of round steak get browned in a Dutch oven, then simmered for over an hour in a mixture of Burgundy wine and beef broth seasoned with marjoram and thyme.
A full pound of sliced mushrooms and five big onions join the party near the end, keeping their texture while soaking up all that wine-dark sauce.
Ladle it over wide egg noodles and let the sauce pool into every curve. This is the kind of dinner that makes a cold evening feel like a gift.
Chef Tips
- Brown the beef in small batches. Crowding the pot steams the meat instead of searing it, and you lose that deep, caramelized crust.
- Use a drinkable Burgundy or Pinot Noir. If you wouldn’t pour yourself a glass, don’t cook with it.
- The liquid should barely cover the beef while it simmers. If it reduces too much, add more broth and wine in a 1:2 ratio.
- This reheats beautifully the next day. The flavors deepen overnight.
Ingredients
Directions
Cut beef into 1-inch cubes.
Heat shortening in 4-quart Dutch oven until melted.
Cook beef in shortening over medium heat until brown and liquid has evaporated; remove.
Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary.
Remove mushrooms and onions; cover and refrigerate.
Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper.
Stir in broth and Burgundy. Heat to boiling; reduce heat.
Cover and simmer about 1¼ hours or until beef is tender (Liquid should just cover beef).
If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy).
Add mushrooms and onions. Heat through, stirring occasionally.
Serve over noodles if desired.
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