Beef Burgundy Recipe

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Beef Burgundy

Ruth Ann Vokac

By
@mansfieldra

Marsha Smith, Spanish teacher at Mansfield (IL) High School in the 1960s, gave me this recipe. She left the school after a few years, and I have lost touch with her. But I have made this recipe many, many times over the years and would like her to know that I have really appreciated her sharing it! It remains my husband's favorite entrée!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
3 Hr
Method:
Bake

Ingredients

3-4 lb
round steak/roast, cut into bite-sized pieces (fat discarded)
1/4 c
flour
1 tsp
salt
1/8 tsp
pepper
4 Tbsp
olive oil
1-2 c
burgundy wine (or other mixed red wine)
1/2 c
tomato or v8 juice
1 can(s)
campbell consommé (gelatin added)
1-2 lb
fresh mushrooms, sliced (or 1 large can mushrooms, drained)
1-2 Tbsp
dried basil leaves

Step-By-Step

1Heat oven to 325 degrees.

Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.

2Heat olive oil in a large skillet. Add coated meat to the skillet and sauté until nicely browned. (If your skillet is not really large, do this in two batches.)

3Add browned meat and all other ingredients except mushrooms to a Dutch oven.

Braise in heated oven for 2 1/2 hours.

Check liquid levels periodically. If liquid is cooking out, add more: tomato juice, consummé, or wine.

Add mushrooms and braise for 30 more minutes.

4Serve over rice or noodles.
(I prefer to use brown Jasmine rice.)

Freezes well; holds in a warm oven well.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American