Beef, Burgundy Style

Beef, Burgundy Style

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ELLIANA23 0

"This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish."
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Ingredients

3 h 20 m servings 576 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 526 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. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
  2. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
  3. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
  4. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

Footnotes

  • Note
  • This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.

Reviews

60
  1. 73 Ratings

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Most helpful positive review

With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is no...

Most helpful critical review

I thought this was OK. Not bad but not great. I did think the wine flavor was a little over powering even after cooking for 3 hours. I don't know that I'll make this again, because I don't think...

With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is no...

This is one of my favorite recipes from this website. Takes some time, but worth it, and doesn't require you to hover around while it simmers for 3 hours. It just looks like beef stew, which I...

What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Ins...

This was very good! I had to make a few changes due to my pantry stock. I had no demi glace, so I mixed a teaspoon worchestire sauce, a teaspoon bacon grease and a beef buillon cube. I also s...

This was excellent Elliana! I didn't measure the wine; in fact, in the morning I placed my meat into a large plastic container and poured wine over until about half the meat was covered. I also ...

I sized the recipe for 16 and made it for Christmas dinner. It was fantastic for a big crowd, prep work is done early so you can enjoy time with guests, and goes very well with roasted garlic ma...

This was wonderful! The only thing I did different was to sear the meat in butter after dusting it with a seasoned flour mixture. Everyone who tried it said it was the best!

I used double-strength beef broth which meant I could omit the demi glaze and stew meat instead of beef round. With all the simmering, you really couldn't tell I used a cheaper cut of meat. This...

Thank you Elliana for a great recipe! The only thing I will differntly next time is to double the sauce, as my husband and I both like a lot of sauce. After tasting this recipe we both said it...