
How To Make Beef Burgundy Style
Beef Burgundy is a classic dish from France. It’s beef that is slow-cooked in a wine and tomato paste mixture. The result is an incredibly delicious dish.
Serves:
Ingredients
- 1cupbeef broth
- 3tbspall purpose flour
- 1tbsptomato paste
- 1tspbeef demi glace
- 3tbspbacon drippings
- 2lbsbeef round,cut into 3 inch pieces
- 3tbspsherry wine
- 1½cupsonions,chopped
- 1cupburgundy wine
For the Herb Bouquet (Bouquet Garni):
- 3fresh parsley,sprigs
- 3fresh rosemary,sprigs
- 1fresh thyme,sprig
- 1bay leaf
- 12fresh mushrooms,sliced
- ¼cupbutter
- 1tbspfresh parsley,chopped, for garnish
Instructions
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In a small bowl, mix together beef broth, flour, tomato paste, and demi-glace; set aside.
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Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside.
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Stir the sherry wine into the skillet. Add the onions, and cook for about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine.
Herb Bouquet (Bouquet Garni):
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Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in the sauce.
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Return beef to skillet. Cover, and simmer over low heat for about 3 hours or until beef is tender.
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Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned.
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Add to meat in the skillet, and continue cooking for 15 minutes. Discard bouquet garni.
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Serve in a casserole dish, sprinkled with parsley.
Nutrition
- Calories: 704.47kcal
- Fat: 40.34g
- Saturated Fat: 18.57g
- Trans Fat: 0.47g
- Monounsaturated Fat: 15.44g
- Polyunsaturated Fat: 2.39g
- Carbohydrates: 16.95g
- Fiber: 2.60g
- Sugar: 4.55g
- Protein: 54.46g
- Cholesterol: 196.18mg
- Sodium: 312.26mg
- Calcium: 83.38mg
- Potassium: 1243.83mg
- Iron: 5.99mg
- Vitamin A: 113.07µg
- Vitamin C: 10.21mg
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