Beef Burgundy Stew Recipe

2 1 1
Beef Burgundy Stew Recipe
Beef Burgundy Stew Recipe photo by Taste of Home
Publisher Photo

Beef Burgundy Stew Recipe

Read Reviews
2 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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

Nutritional Facts

3/4 cup: 486 calories, 23g fat (5g saturated fat), 94mg cholesterol, 648mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 36g protein.

  • 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
  1. In a large resealable plastic bag, combine the flour, salt and pepper; add beef, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
Originally published as Beef Burgundy Stew in Reminisce December/January 2007, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Burgundy Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Deidre82 User ID: 5395527 93738
Reviewed Sep. 26, 2010

"Had to add a jar of beef gravy to give this recipe enough liquid to flavor the noodles. Nice try though."

Loading Image