Beef Burgundy

Beef Burgundy Recipe

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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!

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

How to Make Beef Burgundy

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.

Printable Recipe Card

About Beef Burgundy

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