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Beef Burgundy

When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. —Edna Lanam, Stockton, California

6-8 ServingsPrep: 10 min. + marinating Cook: 1-3/4 hours

Ingredients

2-2/3 cups dry red wine, divided
1 small onion, sliced
2 sprigs fresh parsley, stems removed
4-1/2 teaspoons canola oil
1 garlic clove, crushed
1 bay leaf
1/8 teaspoon white pepper
Dash dried thyme
1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons butter, divided
1/2 cup condensed beef consomme, undiluted
6 cups water
20 pearl onions
1 cup sliced fresh mushrooms
Hot cooked noodles

Directions

In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil,
garlic, bay leaf, pepper and thyme. Pour half in a large resealable
plastic bag; add the beef. Seal and turn to coat; refrigerate for 4
hours or overnight, turning bag occasionally. Cover and refrigerate
remaining marinade.
Drain marinade from beef; pat meat dry with paper towels. Coat beef
with flour.

2 of 2

Beef Burgundy (continued)

Directions (continued)

In a Dutch oven over medium-high heat, brown meat in 2 tablespoons
butter on all sides. Stir in consomme and reserved marinade. Bring
to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until
meat is tender.
In a large saucepan, bring water to a boil. Add pearl onions; boil
for 3 minutes. Drain and rinse in cold water; peel. In a skillet,
saute mushrooms and pearl onions in remaining butter until tender.
Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if
desired. Serve with noodles. Yield: 6-8 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.