Beef Burgundy Style Recipe

Beef Burgundy Style Recipe

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.

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



  • 1cupbeef broth
  • 3tbspall purpose flour
  • 1tbsptomato paste
  • 1tspbeef demi glace
  • 3tbspbacon drippings
  • 2lbsbeef round,cut into 3 inch pieces
  • 3tbspsherry wine
  • cupsonions,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


  1. In a small bowl, mix together beef broth, flour, tomato paste, and demi-glace; set aside.

  2. 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.

  3. 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):

  1. Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in the sauce.

  2. Return beef to skillet. Cover, and simmer over low heat for about 3 hours or until beef is tender.

  3. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned.

  4. Add to meat in the skillet, and continue cooking for 15 minutes. Discard bouquet garni.

  5. Serve in a casserole dish, sprinkled with parsley.


  • 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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