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Beef Burgundy Recipe

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Tender cubes of beef are treated to a burgundy wine sauce and savory vegetables in Sherri Mott's robust entree. "I made this often when I worked full-time," she writes from New Carlisle, Indiana. "It's good over noodles or mashed potatoes."

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Beef Burgundy Recipe

Prep: 15 min. Cook: 7 hours

Yield: 8 Servings

15 420 435

Ingredients

6 Wright® Brand Bacon strips, diced

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1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 small onion, halved and sliced
1 medium carrot, sliced
2 tablespoons butter
1 tablespoon tomato paste
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup burgundy wine or beef broth
5 tablespoons all-purpose flour
2/3 cup cold water
Hot cooked noodles, optional

Directions

In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.
Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.
Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 460 calories, 29 g fat (12 g saturated fat), 130 mg cholesterol, 663 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Beef Burgundy in Quick Cooking November/December 2003, p37

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Beef Burgundy

Beef Burgundy

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Reviewed on Mar. 29, 2013 by Toothfairy79

This is a great recipe. I use 4 carrots, 1 parsnip, and add 1 tsp of worcestershire sauce. My husband loves this dish!

Reviewed on Jan. 19, 2013 by shecooksalot

The family really liked this one. It was very hearty and delicious tasting and very easy to make. We will be making this again!

Reviewed on Apr. 22, 2010 by NorthernTwilight

Forgot to click on the stars....

Reviewed on Apr. 22, 2010 by NorthernTwilight

Oh this was wonderful! It took me longer than 15 minutes of Prep though, more like a half hour. My family loved it, and I will make it again!

Reviewed on Dec. 28, 2009 by basconi

Very good. Needs more carrots & onion. I'm gonna try adding 1/2 - cup of wild rice and water chestnuts. Definetly making again

Reviewed on Oct. 11, 2009 by topcorn

YUM! Wonderful flavor. I let it cook a little too long and everything got kinda mushy. My fault, the recipe is great. I'll be more careful next time! Thanks!

Reviewed on Aug. 18, 2009 by roxmnelson

make this as often as i can now thank you for the great meal

Reviewed on Sep. 25, 2008 by badkitty

I meant when I add the flour...oops!

Reviewed on Sep. 25, 2008 by badkitty

Very good...I like to add Worcestershire sauce to this and about 4 carrots instead of one. I like to add frozen petite peas in when I add the cornstarch. Have made this a few times and it's great!