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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.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    2 servings


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

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