Beef Burgundy
Burgundy Boeuf
• 3 lbs Top Sirloin, cut into 1-inch cubes
• 3 slices bacon, cut into 2" pieces
• 2 cups Burgundy or dry red wine
• 1/2 cup water
• 10 1/2 oz can condensed beef broth
• 1/2 teaspoon thyme leaves
• 1 garlic clove, minced
• 1 bay leaf
• 16 small boiling onions or
16 oz can small onions, drained
• 16 baby carrots or 5 carrots cut
into 2" pieces
• 2 tablespoons margarine or butter
• 2 tablespoons flour
• 2 tablespoons chopped fresh parsley
• 8 cups hot cooked brown or white rice
Preheat oven to 350 degrees
>> Use a skillet to pre-fry bacon until crisp. Do NOT drain out liquid fat and set aside bacon on a paper towel covered plate.
>> Brown the beef in your skillet and drain out liquid fat. Stir in wine, water, beef broth, thyme, garlic, and bay leaf.
>> Cover; bake at 350 degrees for 2 hours, stirring occasionally. Add bacon, onion and carrots. Cover; continue baking 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven and take out bay leaf. Temporarily remove meat and vegetables into a side pot; keep warm.
>> In small bowl, combine margarine and flour. Gradually add about 1/2 cup of the cooking liquid, stirring until smooth. Add flour mixture to remaining liquid; cook over medium heat until mixture thickens, stirring constantly. Add back meat and vegetables; heat thoroughly.
>> Spoon into serving dish; sprinkle with parsley. Serve over rice
Serves 6
• 3 lbs Top Sirloin, cut into 1-inch cubes
• 3 slices bacon, cut into 2" pieces
• 2 cups Burgundy or dry red wine
• 1/2 cup water
• 10 1/2 oz can condensed beef broth
• 1/2 teaspoon thyme leaves
• 1 garlic clove, minced
• 1 bay leaf
• 16 small boiling onions or
16 oz can small onions, drained
• 16 baby carrots or 5 carrots cut
into 2" pieces
• 2 tablespoons margarine or butter
• 2 tablespoons flour
• 2 tablespoons chopped fresh parsley
• 8 cups hot cooked brown or white rice
Preheat oven to 350 degrees
>> Use a skillet to pre-fry bacon until crisp. Do NOT drain out liquid fat and set aside bacon on a paper towel covered plate.
>> Brown the beef in your skillet and drain out liquid fat. Stir in wine, water, beef broth, thyme, garlic, and bay leaf.
>> Cover; bake at 350 degrees for 2 hours, stirring occasionally. Add bacon, onion and carrots. Cover; continue baking 1 to 1 1/2 hours or until meat and vegetables are tender, stirring occasionally. Remove from oven and take out bay leaf. Temporarily remove meat and vegetables into a side pot; keep warm.
>> In small bowl, combine margarine and flour. Gradually add about 1/2 cup of the cooking liquid, stirring until smooth. Add flour mixture to remaining liquid; cook over medium heat until mixture thickens, stirring constantly. Add back meat and vegetables; heat thoroughly.
>> Spoon into serving dish; sprinkle with parsley. Serve over rice
Serves 6
Quick Beef Burgundy
2 lbs Top Sirloin, 1" thick
1/4 C Flour
1/4 C Butter
1/2 C coarsely chopped Onion
1 Tbp finely snipped Parsley
1 medium clove Garlic, crushed / minced
1 Bay Leaf
1 tsp Salt
6 oz whole Mushrooms
1 C Burgundy (Red wine)
Hot cooked rice or noodles
Cut Steak in 1" pieces; coat with flour. In a 12" skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat.
Return all Beef to skillet. Add onion, parsley, garlic, bay leaf, salt and dash of freshly ground pepper. Stir in mushrooms, wine and 1/2 cup water.
Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice or noodles.
Serves 6
2 lbs Top Sirloin, 1" thick
1/4 C Flour
1/4 C Butter
1/2 C coarsely chopped Onion
1 Tbp finely snipped Parsley
1 medium clove Garlic, crushed / minced
1 Bay Leaf
1 tsp Salt
6 oz whole Mushrooms
1 C Burgundy (Red wine)
Hot cooked rice or noodles
Cut Steak in 1" pieces; coat with flour. In a 12" skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat.
Return all Beef to skillet. Add onion, parsley, garlic, bay leaf, salt and dash of freshly ground pepper. Stir in mushrooms, wine and 1/2 cup water.
Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice or noodles.
Serves 6
Also know as Boeuf à la Bourguignonne, is a well-known traditional French recipe… a great way to use a piece of meat! Slow simmering along with red wine makes for a rich and flavorful stew.
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Updated:
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