Beef Burgundy I Recipe -
Beef Burgundy I Recipe

Beef Burgundy I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2007

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 mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe, it's a good base!

Most Helpful Critical Review
May 26, 2010

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

Jun 18, 2007

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!

Oct 02, 2006

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 rest of the guests.

Sep 15, 2003

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 while browning the meat for added flavor.

May 24, 2010

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 it, after it is browned then I deglaze the pan with some of the wine. I then carmelize the onions lighly and saute the mushrooms, followed by another deglaze consiting of wine and balsamic vinegar. Like others stated it is good in a crockpot after all the ingredients are assembled because it will reduce and thicken.

Apr 27, 2008

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.

May 08, 2006

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. of minced garlic in while browning the meat. I also ended up adding just a little more wine to cover. This recipe was to die for! Thank you for helping me make my picky husband happy!


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 670 mg
  • 27%

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

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