"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." — ELLIANA23
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beef demi glace
beef round, cut into 3 inch pieces
1 1/2 cups
Herb Bouquet (Bouquet Garni)
fresh mushrooms, sliced
chopped fresh parsley, for garnish
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 not necessary; there is more than enough. The sherry is not critical if you don't have it, and beef base or a little reduced beef stock could easily be substituted for the demi glace. I added some fresh minced garlic with the onion and used a French Pinot Noir, though any full-bodied red wine would work. I used top round, but I think I would have been more pleased with just regular ol' stew meat or a rump roast, cut into 2-inch chunks. Probably the most useful suggestion I could offer regards the cooking method itself--rather than simmering on the stovetop for 3 hours, I'll at that point in the preparation finish it in a 300-325 degree oven for a few hours. The heat will be more uniform, it will free up the stovetop, and elimate the need for stirring or peeking. I served this with smashed new potatoes and "Shaved Brussels Sprouts with Bacon and Almonds" from this site. Not a fancy dish, just comfort food at its finest.
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 that it's worth the effort but it wasn't horrible. I had a lot of leftovers that I think will probably not get eaten.
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'm not a big fan of, but it is so much better than that! On the advice of other reviewers, I doubled the sauce including the beef broth mixture, the sherry & wine, and am glad I increased the quantity. The gravy is very good! The recipe says to cut the beef into 3" pieces, but I cut it into 1" pieces. I also tossed the bacon in from the bacon drippings. I did not have a clue what beef demi-glace was, but I happened upon it in the grocery store near the bouillion cubes. Demi-glace is a bit pricey, but it is very worth it; the flavor it brings is wonderful; I froze the part I didn't use for next time. Thank you, Elliana!
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. Instead of using cheesecloth to wrap the herbs, take a slice of uncooked bacon and wrap it around a bundle of rosemary and another piece to wrap around some sprigs of thyme. Cook these in your pan as the first step until you render out some of the bacon fat and the bacon is nicely browned. Remove the bacon/herb bundles and proceed as directed. You then can add the bundles back when directed in the recipe to simmer in the sauce. Since the recipe calls for using bacon drippings this really works well. I opted to chop my fresh parsley and add it at the end with the mushrooms. I used good quality beef base to make my broth and as a substitute for the demi glace. I doubled the sauce ingredients as recommended by other reviewers which is definitely the way to go. Just make sure you have a good amount of meat so the ratio is correct. Served with mashed potatoes (to soak up all that gravy) and peas and carrots.
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 seared the beef in olive oil...my personal preference. Right before serving, after removing from the heat, I added a cup of sour cream to the mix. Then I poured it over hot buttery egg noodles. My family gobbled it up! Thank you! I will be making this again.
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 added onions, garlic, peppercorns and carrots to the mix. I let this marinate for about five hours; flipping the meat every hour or so. By the time I was ready to cook, the meat was already incredibly tender. I didn't have any demi-glaze, so I used beef base. I probably quadrupled the sauce for this recipe, which worked out well because much of it cooked down and thickened anyway. Didn't want to waste the bacon, so I added that in too. Gave the dish a nice flavor. I served this over mashed potatoes and my family truly loved it. Thanks for a great submission!
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 mashed potatoes. Thanks for a wonderful and delicious recipe.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef, Burgundy Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 330
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