Beef Burgundy II

Beef Burgundy II

11

"A little complicated, but excellent."
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Ingredients

2 h 30 m servings 819 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 819 kcal
  • 41%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

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 real...

Most helpful critical review

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 recip...

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 real...

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 recip...

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, absolut...

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

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. Left...

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 ad...

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.

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...

This was very good! I skipped sauteeing all the veggies and only did the onions and mushrooms together. I thought there would be way too much butter otherwise. Besides that I didn't deviate, ...