Beef Burgundy Recipe
- 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
- 1. 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.
- 2. Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour.
- 3. 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.
- 4. 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.
Reviews for Beef Burgundy
"I five starred this because it wasn't given a fair shake. I haven't tried it yet but I have a copy of the book this came out of. Whomever transcribed this recipe into the data base made mistakes. In reading the instructions, it looks like they just made it up as they went. It should read 1 1/2 cups red wine, and use of vegetable oil, not canola. I find a lot of mistakes here..this is just one example. The original instructions are as follows:In a large resealable plastic bag, combine the first eight ingredients. Add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Remove meat from marinade; pat dry with paper towel. Strain marinade and set aside; discard onion, parsley and bay leaf.Coat beef with flour. In a Dutch oven, brown meat on all sides in two tablespoons butter over medium high heat. Stir in the consomme and reserved marinade. Bring to a rolling boil; boil 1 minute. 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 onions in remaining butter until tender. Add to beef mixture. Simmer 10 minutes longer. Thicken if desired. Serve over noodles.This is not my recipe..I'm not the author, but..it seems with all the fuss about one person "stealing" another's..something should be said about misrepresenting someone else's work. This isn't plagerism; its worse."
"I had never had beef burgundy before I made this, so I wasn't sure quite what to expect. First of all, the recipe never says where to use the remaining 1-1/3 cups red wine. I added it to the reserved marinade when bringing it to a boil. I didn't have a bay leaf so I added a little extra dried thyme. In the end, I did not care for the flavor. It seemed like it was missing something...salt/pepper? My 4 year said he liked it, though. It is a pretty time consuming recipe. I would not make this again; if wanted to try beef burgundy again, I would look for another recipe."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.