Beef Burgundy is a hearty beef stew, usually braised, which make an excellent lunch or dinner meal. Especially during the cooler of autumn, winter, and early spring.
Beef Burgundy Ingredients
- 1 boneless beef sirloin steak, ½-inch thick, trimmed, cut into 1/2-inch pieces (about 3 pounds)
- ½ cup all-purpose flour
- 4 slices uncooked bacon, diced
- 3 cups Burgundy wine or beef broth
- 2 medium carrots, diced
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon Black pepper
- 1 bay leaf
- 2 tablespoons cooking oil
- 20 to 24 fresh pearl onions
- 8 small new red potatoes, quartered
- 8 to 10 mushrooms, sliced
- 3 cloves garlic, minced
Beef Burgundy Directions
- Coat beef with flour, shaking off excess; set aside.
- Cook and stir bacon in a 5-quart Dutch oven over medium-high heat until partially cooked.
- Add half of the beef to bacon; brown over medium-high heat.
- Remove with slotted spoon; set aside.
- Brown remaining beef.
- Pour off drippings.
- Return beef and bacon to Dutch oven.
- Stir in wine, carrots, marjoram, thyme, salt, pepper to taste and bay leaf.
- Bring to a boil over high heat.
- Reduce heat to low.
- Cover; simmer 10 minutes.
- Meanwhile, heat oil in a large saucepan over medium-high heat.
- Cook and stir onions, potatoes, mushrooms and garlic about 10 minutes.
- Add to Dutch oven.
- Cover; simmer 50 minutes or until meat is fork-tender.
- Remove and discard bay leaf.
- Makes 10 to 12 servings