Beef Burgundy I

Beef Burgundy I

Made  times

"Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 20 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
  2. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
  3. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
  4. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.


  1. 77 Ratings

Most helpful positive review

Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and m...

Most helpful critical review

Just OK. Nobody really cared for it. It did smell nice while it was cooking, but it was awfully "soupy".

Most helpful
Most positive
Least positive

Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and m...

I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes!

A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the re...

Yummy! This had excellent flavor and the beef turned out surprisingly tender for such a tough cut. Next time I will cut back on the onions or just use small ones) and I'll add some garlic whil...

This is a good recipe. I hardly ever follow a recipe to a "T" so of course I added my own touch. The key to a good beef burgundy is getting a good reduction. I flour the beef and then saute ...

This dish was delicious! The only thing I changed was adding minced garlic per other reviewers and omitted mushrooms since I don't like them. I will definitely make this again.

My husband has never raved about my cooking until I made this recipe! This is no joke, he actually licked the sauce off of his plate, he loved it so much!The only change I made was I put 2 tsps....

What I ended up with was little cubes of meat in a liquid so didn't know how to serve it. I mixed it with egg noodles and served it in a bowl with hard rolls. We enjoyed dipping our rolls in t...

I used this recipe for venison loins instead of beef- it came out so tender and the gravy was very flavorful. I had a lot of extra liquid so I combined some flour paste into it to thicken it up...

Other stories that may interest you