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Beef Burgundy Stew

 Beef Burgundy Stew
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.
2 ServingsPrep: 10 min. Cook: 35 min.


  • 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


  • 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,

2 of 2

Beef Burgundy Stew (continued)

Nutritional Facts: 23 g fat (5 g saturated fat), 94 mg cholesterol, 648 mg sodium, 21 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.