Beef Burgundy Stew Recipe

Beef Burgundy Stew Recipe photo by Taste of Home

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I was drawn to the recipe because it was a preparation for two. There was no special occasion to serve this dish, but I made it often because my Mother, who was an excellent cook, loved it. She specifically wanted me to prepare it. I serve it either with noodles or rice.

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Beef Burgundy Stew Recipe

Prep: 10 min. Cook: 35 min.

Yield: 2 Servings

10 35 45

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound beef top sirloin steak, cut into thin strips
2 tablespoons canola oil, divided
1 medium onion, thinly sliced
1 garlic clove, minced
2/3 cup beef broth
2/3 cup Burgundy wine or additional beef broth
1/2 teaspoon dried basil
Hot cooked egg noodles

Directions

In a large resealable plastic bag, combine the flour, salt and pepper; add beef, a few pieces at a time, and shake to coat.
In a small skillet, brown beef in 1 tablespoon oil on all sides; remove and set aside. In the same skillet, saute onion and garlic in remaining oil until tender.
Return beef to the pan; stir in the broth, wine and basil. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat is tender. Serve with egg noodles. Yield: 2 servings.

Nutritional Facts 1 serving (3/4 cup) equals 486 calories, 23 g fat (5 g saturated fat), 94 mg cholesterol, 648 mg sodium, 21 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Beef Burgundy Stew in Reminisce December/January 2007, p49