Real Recipes From Real Home Cooks ®

beef burgundy

Recipe by
Ruth Ann Vokac
Mansfield, IL

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!

yield 4 -6
prep time 20 Min
cook time 3 Hr
method Bake

Ingredients For beef burgundy

  • 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
    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

  • 1
    Heat oven to 325 degrees. Mix flour, salt, and pepper in a plastic bag. Add meat pieces to coat.
  • 2
    Heat 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.)
  • 3
    Add 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.
  • 4
    Serve over rice or noodles. (I prefer to use brown Jasmine rice.) Freezes well; holds in a warm oven well.

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