Beef Burgundy I

Beef Burgundy I

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"Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions."

Ingredients 2 h 20 m {{adjustedServings}} servings 257 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
  2. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
  3. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
  4. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
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Reviews 61

  1. 77 Ratings

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SWEETNOTHINGS
2/4/2007

Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe, it's a good base!

GINAH1
6/18/2007

I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes!

Susanna
10/2/2006

A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the rest of the guests.