Burgundy Beef/Venison

deb baldwin


I adopted this recipe that I had to try. I used venison instead of the beef and tweaked to my own taste.


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20 Min
4 Hr
Stove Top


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2 lb
round steak, cut into 1" or 2" pieces
or venison stew meat cut as above
slices of bacon, chopped
1/8 c
4 Tbsp
olive oil, light
1/4 Tbsp
all purpose flour
1/4 tsp
oregano, dried, i used fresh leaves from garden
1/4 tsp
dried thyme, i used fresh from garden
2 tsp
1/4 tsp
1 c
beef broth (i used 1 cup water with 3 tbs beef granules)
2 or 3 Tbsp
worcestershire sauce
2 c
red wine ( i borrowed a strong smelling red wine from neighbor)
1 can(s)
mushrooms, drained & sliced, size of can: as to taste
1 large
sweet onion, chopped
1 c
baby carrots, cut in half
4-6 small
red, new potatoes (i wanted to add this, but i did not have any this time)
1/2 c
ketchup (for color)
1 Tbsp
minced garlic
1 1/2 c
egg noodles, uncooked

How to Make Burgundy Beef/Venison


  • 1Cut beef or venison into 1-inch cubes. Heat butter and olive oil in large pot, until melted.
    In another small frying pan, fry chopped bacon until done and set aside.
  • 2Coat meat with flour and add meat to pot. Season with salt and pepper.
  • 3Cook meat in oil/butter over medium heat until nice and brown.
  • 4Stir in broth, catsup, seasonings, garlic and burgundy. Everything except the bacon, vegetables and noodles. Bring to a boil, turn down heat to low, cover with lid and simmer for about 1 1/2 hours.
  • 5If necessary, stir in additional broth and burgundy (1 part broth to 2 parts burgundy). I just added more water. (about 2 cups)
  • 6Add the cooked bacon, (I added the grease from bacon too) mushrooms, carrots and onions. I would add the potatoes at this time also and anything else I missed. I added a few left over veggies I had on hand.
    Simmer for 3 hours or until meat and vegetables are tender. Stir as needed so the meat does not stick to bottom of fry pan. Add additional water to cover the vegetables, if needed.
  • 7I added a few leftover veggies.
    I also added 2 large handfuls of uncooked egg noodles to meat and veggies about 20 minutes before dinner (these are thick noodles and need that amount of time to cook).
  • 8I also served with some leftover rice that I heated up.

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About Burgundy Beef/Venison

Course/Dish: Beef, Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #venison, #stew, #wine, #Carrots

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