beef burgundy
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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prep time
20 Min
cook time
3 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 3-4 pounds round steak/roast, cut into bite-sized pieces (fat discarded)
- 1/4 cup flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 4 tablespoons olive oil
- 1-2 cup burgundy wine (or other mixed red wine)
- 1/2 cup tomato or v8 juice
- 1 can campbell consommé (gelatin added)
- 1-2 pound fresh mushrooms, sliced (or 1 large can mushrooms, drained)
- 1-2 tablespoon dried basil leaves
How To Make beef burgundy
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Step 1Heat oven to 325 degrees. Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.
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Step 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.)
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Step 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.
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Step 4Serve over rice or noodles. (I prefer to use brown Jasmine rice.) Freezes well; holds in a warm oven well.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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