For a richer flavor, marinate the beef in the Burgundy wine overnight before cooking. If you don't have bacon drippings, you can substitute with olive oil or butter. Serve with mashed potatoes, crusty bread, or buttered noodles to soak up the delicious sauce. Pair this dish with a full-bodied red wine, such as a Pinot Noir from Burgundy, for the ultimate culinary experience. For a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 15 minutes of cooking.
Beef, Burgundy Style
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING4 People
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VIEWS232
Embark on a culinary journey to the heart of Burgundy with this timeless dish. Succulent beef, slow-braised in a rich Burgundy wine sauce, infused with aromatic herbs, creates a symphony of flavors that will transport you to a French countryside bistro.
Ingridients
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Nutrition
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Carbohydrate18 g
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Cholesterol110 mg
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Fiber3 g
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Protein32 g
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Saturated Fat13 g
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Sodium511 mg
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Sugar5 g
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Fat26 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a small bowl, whisk together beef broth, flour, tomato paste, and demi glace until smooth. Set aside. (5 minutes)
02 Step
Recipe View Heat bacon drippings in a large, heavy-bottomed Dutch oven or skillet over medium heat. Add beef pieces, working in batches if necessary to avoid overcrowding, and brown on all sides. Remove beef and set aside. (15 minutes)
03 Step
Recipe View Deglaze the pan with sherry wine, scraping up any browned bits from the bottom. Add the chopped onions and cook until softened, about 5 minutes. Stir in the tomato paste mixture and bring to a rapid boil, stirring constantly, until slightly thickened. Stir in the Burgundy wine. (10 minutes)
04 Step
Recipe View Prepare the herb bouquet: Gather the parsley, rosemary, thyme, and bay leaf. Tie them together with kitchen twine or enclose them in a square of cheesecloth. Place the herb bouquet in the sauce. (5 minutes)
05 Step
Recipe View Return the browned beef to the Dutch oven. Cover tightly and simmer over low heat for about 3 hours, or until the beef is fork-tender. (180 minutes)
06 Step
Recipe View While the beef is simmering, melt butter in a small skillet over medium heat. Sauté the sliced mushrooms until lightly browned and softened. (10 minutes)
07 Step
Recipe View Add the sautéed mushrooms to the Dutch oven with the beef and continue cooking for another 15 minutes. (15 minutes)
08 Step
Recipe View Before serving, discard the bouquet garni. Serve the Beef Burgundy in a casserole dish or individual bowls, garnished with freshly chopped parsley.
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Lester Terry
Dec 16, 2024I added a pinch of sugar to balance the acidity of the wine, and it was perfect!
Dereck Heidenreich
Dec 11, 2024I was a bit intimidated to make this at first, but the recipe was so easy to follow. It turned out amazing! I will definitely be making this again.
Rowena Bradtke
Mar 2, 2024This recipe is a winner! The beef was incredibly tender, and the sauce was bursting with flavor. My family loved it!
Dusty Jerde
Dec 2, 2023Next time I'll try adding some carrots and celery to the dish for extra vegetables.
Thalia Bauch
Oct 30, 2023The herb bouquet really makes a difference. It adds such a unique and delicious flavor to the dish.