Beef, Burgundy Style

Beef, Burgundy Style

60
ELLIANA23 0

"This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish."

Ingredients

3 h 20 m {{adjustedServings}} servings 576 cals
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Nutrition

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  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
  2. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
  3. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
  4. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

Footnotes

  • Note
  • This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.
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Reviews

60
  1. 73 Ratings

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With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is no...

This is one of my favorite recipes from this website. Takes some time, but worth it, and doesn't require you to hover around while it simmers for 3 hours. It just looks like beef stew, which I...

What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Ins...