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Beef Burgundy

Tender pieces of beef star in this time-honored dish from Diana Bachelder of Winter Haven, Florida. “Our kids often requested this recipe. My husband and I are empty nesters now, but I still make it for the two of us,” shares Diana.

2 ServingsPrep: 30 min. Cook: 1-1/4 hours

Ingredients

3/4 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 tablespoon butter
4 teaspoons all-purpose flour
1 teaspoon red currant jelly or seedless raspberry jam
1 teaspoon tomato paste
1-1/4 cups chicken broth
1/4 cup Burgundy wine or additional chicken broth
2 Wright® Brand Bacon strips, cooked and crumbled

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1-1/2 cups sliced fresh mushrooms
1 cup pearl onions, peeled
1 cup fresh baby carrots
Dash pepper
Hot cooked egg noodles, optional

Directions

In a saucepan, brown beef cubes on all sides in 1 tablespoon oil.
Remove and set aside. In the same pan, melt butter. Stir in the
flour, jelly and tomato paste until smooth; gradually add broth and
wine or additional broth. Bring to a boil; cook and stir for 1
minute or until thickened.
Add beef and bacon. Return to a boil. Reduce heat; cover and simmer
for 45-50 minutes or until meat is tender.

2 of 2

Beef Burgundy (continued)

Directions (continued)

In a small skillet, saute mushrooms in remaining oil until tender.
Add the mushrooms, onions, carrots and pepper to beef mixture. Cover
and cook 20-25 minutes longer or until vegetables are tender. Serve
over noodles if desired.
Yield: 2 servings.

Nutrition Facts: 1 cup (calculated without noodles) equals 651 calories, 39 g fat (13 g saturated fat), 131 mg cholesterol, 890 mg sodium, 30 g carbohydrate, 2 g fiber, 40 g protein.