Beef burgundy recipe

Beef Burgundy recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Beef Burgundy is a classic French dish that combines tender beef, red wine, and aromatic herbs to create a rich and flavorful stew. This recipe is a perfect choice for a cozy dinner or special occasion. The slow cooking process allows the flavors to meld together beautifully, resulting in a melt-in-your-mouth texture. With its deep, robust flavors and tender chunks of beef, this Beef Burgundy recipe is sure to impress your guests.

Keywords: Beef Burgundy, French cuisine, red wine, stew, tender beef.

Beef burgundy recipe details

Beef burgundy recipe, recipe Rating: 4.5
Number of votes:99

Ingredients

2-1/2 pounds boneless beef, preferably Sirloin Tip

Butter

1/4 cup Brandy

1/2 pound small onions, peeled

1/2 pound small fresh mushrooms

2-1/2 Tablespoons potato starch (corn starch will work)

2 to 2-1/2 teaspoons meat extract paste (beef upper)

2 Tablespoons tomato paste

1-1/2 cups burgundy wine

3/4 cup dry sherry

3/4 cup ruby port

One 4.2-ounce bottle of undiluted “Borvil” condensed beef broth mixed with 1 can of regular beef broth. (Use the regular broth to rinse the condensed broth bottle. Don’t add water.)

1 bay leaf

1/4 teaspoon fresh ground pepper

Instructions:

Cube beef, 1-1/2-inch proximately. In 2 Tablespoons of butter, brown about a quarter of the beef at a time in the Dutch Oven (cast iron works best). Remove browned meat, and add butter until all the meat has been browned. Return all the beef to the Dutch Oven. In small saucepan or large ladle, heat 1/2 of Brandy until vapor rises. Ignite and pour over beef. As flame dies, remove beef to another pan and set aside. Add 2 Tablespoons butter to Dutch Oven. Heat slightly. Add onions. Cook on low heat (covered) until onions brown slightly, stirring occasionally. Then add mushrooms. Cook, stirring for 3 minutes.

With slotted spoon, remove mushrooms and onions. Remove Dutch Oven from heat. Using wooden spoon, stir in potato starch, meat extract, and tomato paste after pre-mixing ingredients. Stir in burgundy wine, sherry, port, and condensed beef broth. Preheat oven to 350 degrees.

Bring wine mixture in Dutch Oven just to boiling, stirring with whisk. Remove from heat. Add beef, pepper, bay leaf, onions, mushrooms, and remaining Brandy. Mix well. Place a large sheet of waxed paper over top of Dutch Oven. Place a lid on top of paper. Bake covered. Stir occasionally. Cook 1-1/2 hours or until beef is tender. If broth is thin, add more tomato paste and potato/corn starch to thicken.

When making ahead, use small amount of mushrooms and sliced onion. Then add sauteed fresh mushrooms and small onions when reheating.