For an even richer flavor, marinate the beef in the Burgundy wine overnight before cooking. If you don't have Burgundy wine, you can substitute with another dry red wine like Cabernet Sauvignon or Merlot. Serve this Beef Burgundy with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce. Feel free to add other vegetables such as parsnips or turnips to the stew for added flavor and nutrition.
Beef Burgundy II
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PREP TIME30 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 30 mins
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SERVING6 People
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VIEWS42
Embark on a culinary journey with this classic Beef Burgundy, a rich and flavorful stew that's sure to impress. Tender beef simmers in a luxurious wine sauce, accompanied by an array of hearty vegetables. It's a labor of love, but the exquisite results are well worth the effort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol169 mg
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Fiber4 g
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Protein45 g
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Saturated Fat22 g
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Sodium518 mg
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Sugar6 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, place the flour and season generously with salt and pepper. Dredge the beef pieces in the seasoned flour, ensuring they are evenly coated.
02
StepIn a heavy Dutch oven or large pot, melt 2 tablespoons of butter over high heat. Working in batches to avoid overcrowding, sear the beef until browned on all sides. This should take about 5 minutes per batch. Remove the browned beef and set aside.
03
StepReturn all the beef to the pot. Pour in the brandy and boil until it is almost completely evaporated, approximately 2 minutes. Add the Burgundy wine, beef broth, thyme sprigs, minced garlic, bay leaves, and dried oregano. Cover the pot and bring to a simmer. Cook until the beef is nearly tender, about 1 hour.
04
StepWhile the beef simmers, prepare the vegetables. In a large nonstick skillet, melt 1 tablespoon of butter over medium-high heat. Sauté the onion wedges until they are nicely browned. Using a slotted spoon, transfer the onions to a large bowl.
05
StepMelt another 1 tablespoon of butter in the same skillet. Add the carrots and celery and sauté until they begin to turn golden. Transfer them to the bowl with the onions.
06
StepMelt 2 tablespoons of butter in the skillet. Add the quartered potatoes and sauté until browned on all sides. Transfer the potatoes to the bowl with the other vegetables.
07
StepMelt the remaining 1 tablespoon of butter in the skillet. Add the quartered mushrooms and sauté until they are browned and have released their moisture, about 5 minutes. Transfer the mushrooms to the bowl with the other vegetables.
08
StepTransfer all the sautéed vegetables to the pot with the beef. Stir in a pinch of ground nutmeg. Cover the pot and simmer for an additional 45 minutes.
09
StepUncover the pot and bring the liquid to a boil. Continue to boil until the sauce has thickened to your desired consistency, about 7 minutes. Season to taste with salt and pepper.
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Judd Dubuque
May 26, 2025The directions were easy to follow, and the stew turned out perfectly. I will definitely be making this again!
Willa Sawayn
May 12, 2025I've made beef burgundy before, but this recipe is by far the best. The combination of herbs and wine creates a delicious and complex flavor.
Wilma Fisher
Apr 4, 2025This is my go-to beef burgundy recipe now. It's a bit time-consuming, but the results are well worth it.
Tony Klocko
Jan 26, 2025My family loves this meal! It is requested often!
Landen Konopelski
Jan 7, 2025Easy to adjust to use ingredients you already have! I didn't have fresh thyme so I used dried and it turned out amazing.
Willie Bode
Jan 3, 2025This recipe is fantastic! The beef was so tender and the sauce was incredibly flavorful. It's definitely worth the effort.
Mathias Okon
Dec 19, 2024One of the best meals I've ever made! Thank you for sharing this recipe!
Declan Graham
Dec 19, 2024I made this for a dinner party and everyone raved about it. The only thing I changed was adding a bit of tomato paste for extra richness.