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Beef Burgundy

American.foodie's picture
Beef burgundy is an aromatic beef stew made with burgundy wine. Cooked with cubed beef, along with vegetables and herbed with thyme and parsley, the beef burgundy is spiced with garlic. Finished with sliced almonds for a mild sweet and nutty taste, it goes great with rice, noodles or even soft bread rolls.
Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Beef round steak 1 1⁄2 Pound, cut into 1 inch pieces
  Oil 5 Tablespoon (Divided)
  Water 1 1⁄2 Cup (24 tbs)
  Burgundy wine 1 Cup (16 tbs)
  Onion 1 Medium, thinly sliced
  Snipped fresh parsley 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), halved
  Bay leaves 2
  Instant beef bouillon granules 1 1⁄2 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Fresh mushroom 8 Ounce, sliced
  Sliced almonds 1⁄4 Cup (4 tbs)
  Hot cooked rice/Noodles 2 Cup (32 tbs) (As Desired)
Directions

Mix flour, salt and pepper in large plastic food storage bag.
Add beef.
Shake to coat.
Heat 4 tablespoons Oil in Dutch oven.
Add beef and any remaining flour mixture.
Brown over medium-high heat.
Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme.
Heat to boiling.
Cover.
Reduce heat.
Simmer 1 1/2 to 2 hours, or until beef is tender, stirring occasionally.
Stir in mushrooms; re-cover.
Simmer 20 to 30 minutes longer, or until mushrooms are tender.
Remove and discard garlic cloves and bay leaves.
Meanwhile, heat remaining 1 tablespoon Oil in small skillet.
Add almonds.
Cook over moderate heat, stirring constantly, until almonds are lightly browned.
Stir into beef mixture just before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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