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Beef Burgundy II

Beef Burgundy II

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Leslie

Leslie

A little complicated, but excellent.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 819 kcal
  • 41%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
  2. Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
  3. Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
  4. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
  5. Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.
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Reviews

SweetBasil
34

SweetBasil

2/10/2011

I don't know what the true definition of this dish is except delicious! The meat was tender and flavorful, the sauce (gravy) rich with layers of flavors. I personally loved the veggies and really appreciate the complexity they add to the dish. The aroma of the simmering pot was unbelievable! Thank you Leslie!!

Valerie's Kitchen
18

Valerie's Kitchen

8/29/2004

The only problem I have with this recipe is the name. It made me believe it would have a richer more interesting taste but it ended up tasting exactly like a typical beef stew. Many stew recipes are much simpler and yield a very similar result.

Sara
17

Sara

5/11/2007

The previous reviewers are missing the point, which is that this is delicious! Maybe it's not a "true" beef burgundy, but who cares? My husband, who usually doesn't like soups and stews, absolutely loves this!

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