Beef Burgundy II Recipe - Allrecipes.com
Beef Burgundy II Recipe
  • READY IN hrs

Beef Burgundy II

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"A little complicated, but excellent."

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Ingredients Edit and Save

Original recipe makes 6 Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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!!

 
Most Helpful Critical Review
Aug 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.

 

12 Ratings

May 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!

 
Feb 14, 2003

Too much like beef stew with the potatoes and carrots in the dish. Not a classic beef and burgundy dish.

 
Jan 24, 2007

I cooked this recipe for 27 people to celebrate a 90th birthday for my boyfriends Mom. I had only met his family once before. This dish won me lots of praise and thank you's from everyone. Leftovers were actually stolen! I overheard my guy telling someone that it was the best food he had ever eaten. I will cook this for my family the next time I am having them for dinner. This dish will impress your friends.

 
Mar 11, 2012

A beautiful Beef Burgundy. As good as I have had even in France. The meat was very tender, it also pays to use a good wine. I used the same as we were drinking with the dinner. Instead of adding the potatoes I made a creamy mash and it went extremely well with this dish. You will enjoy this dish very much.

 
Feb 14, 2003

The beef was so tender. The whole house smelled invitingly delicious. The sauce was eagerly sopped up with French bread. Everyone is looking forward to another batch.

 
Feb 15, 2011

It was very delicious and relatively easy to make. Would definetly make it again. I didn't give it five stars just because it was tasty but was lacking something. I can't put my finger on it but what ever that little something was it does not change the fact that this was a delicious dish.

 

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Nutrition

  • Calories
  • 819 kcal
  • 41%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 46.7 g
  • 72%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 44.6 g
  • 89%
  • Sodium
  • 518 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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