Beef Burgundy
2015-09-07- Cuisine: American
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 15m
- Cook Time: 3:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
267 -
Total Fat
15 g -
Saturated Fat
7 g -
Cholesterol
90 mg -
Sodium
799 mg -
Potassium
680 mg -
Carbohydrates
9 g -
Dietary Fiber
1 g -
Sugars
11 g -
Protein
28 g
Ingredients
- 2 pounds beef roast (chuck or round), cut into chunks
- 1/2 pound mushrooms, cut up
- 15 pearl onions, or 2-3 medium onions sliced
- 1 cup beef bouillon
- 1 cup red wine
- 3 tablespoons + 1 teaspoon butter
- 4 tablespoons flour
- 2 tablespoons fresh or 2 teaspoons dried, parsley and thyme
- salt & pepper to taste
Method
Step 1
In a large heavy pot brown meat in 1 tablespoon butter. Remove from pot. Add 1 teaspoon of butter and brown the onions.
Step 2
Add beef to onions, season with salt and pepper. Add mushrooms.
Step 3
In another pan melt 2 tablespoons butter. Add flour. Mix to make a paste. Add wine and bouillon. Heat and stir gently. Cover. When thick pour over meat. Add parsley and thyme.
Step 4
Cover. Simmer gently 2-3 hours on stovetop or in oven (if pot is oven proof) at 325° until beef is tender. If it's bubbling rapidly turn it down to 300°.
Shown served with Cheese Potato Puff