Beef Burgundy

Amy Herald


My family absolutely loves this dish.


★★★★★ 1 vote

10 Min
2 Hr
Stove Top


  • 1/2 c
    all purpose flour
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 2 lb
    stew beef cubes
  • 5 Tbsp
    vegetable oil
  • 3 c
  • 1 c
  • 1 medium
    onion, sliced
  • 1/2 c
    chopped parsley
  • 2 clove
    garlic, halved
  • 2
    bay leaves
  • 2
    beef bouillon cubes or 2 tsp beef soup base
  • 1 tsp
    dried thyme leaves
  • 8 oz
    fresh mushrooms, sliced
  • 1/4 c
    sliced almonds
  • ·
    hot cooked rice or egg noodles

How to Make Beef Burgundy


  1. Mix flour, salt, and pepper in a storage bag. Add beef and shake to coat.
  2. Heat 5 Tbsp. oil in Dutch oven. Add beef and any remaining flour to mixture. Brown over medium-high heat.
  3. Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon cubes, and thyme. Heat just to boiling. Cover and reduce heat to low. Simmer 1 1/2 hours, stirring occasionally.
  4. Stir in mushrooms. Cover and simmer for 20 minutes. Remove and discard garlic and bay leaves.
  5. Garnish with sliced almonds and more chopped fresh parsley if desired.

Printable Recipe Card

About Beef Burgundy

Main Ingredient: Beef
Regional Style: French

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