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
- 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
- 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.
- 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.
Originally published as Beef Burgundy in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p10
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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