What's For Dinner?: Beef Burgundy

The aroma of Beef Burgundy will warm your heart!

As I was talking with my friend Jen a few weeks back we were discussing meals and what to cook for dinner.  She said she was making her mom’s Beef Burgundy. I asked her how it was and she said it came out really good and her family was very happy with it.  I thought I’d share it with you as I too made it and it didn’t disappoint at all.  I added a few things to it that weren’t on the recipe but still comes out really good.  Made it this past Halloween (in November) and as I was opening the door, neighbors could smell it in the kitchen cooking and asked for the recipe.

It’ similar to Beef Stroganaoff (minus the mustard and sour cream) but its Beef Burgundy over Rice or Noodles, Salad and Green Beans and that’s what’s for dinner.

What’s really great about this recipe you can prepare it 3 ways, on top of the stove, in the oven and in a crockpot. You can start it on top of the stove, then place in the oven, or leave it on top of the stove. Either way works.

Beef Burgundy

  • 2 lbs of Top of the Round Steak (London Broil) Cut into cubes (serves 4 with leftovers)
  • Kosher Salt and Pepper
  • ¼-1/2 Cup Flour
  • 4 Cups Beef Broth
  • 1 Cup Red Wine (I used Cab/Sauv)
  • 5 Cloves Garlic
  • 1 Med Vidalia Onion Chopped
  • Chopped Flat Leaf Italian Parsley
  • 1 Package of Mushrooms

Directions: Cut the steak into bite size cubes. Salt and pepper the meat liberally and sauté in a big dutch oven on top of the stove with olive oil.  Add your
chopped onion, garlic. Once the onion and garlic are soft, sprinkle the beef with flour and stir.  Add your wine to deglaze the pan while stirring, add your beef broth.  Bring to almost a boil, cover and reduce on top of the stove for 2 hours. You can also at this point place in a crockpot or place into the Oven at 325 for 2 hours. 

If you put it in the oven, check it 1 hour in, stir and if it requires more liquid add water, broth or more wine. The meat should come out fork tender!

Finish off with chopped flat leaf Italian Parsley, serve over white rice, noodles or even mashed potatoes.  Add a nice side salad, green beans and you have a great meal. 

Hope you enjoy!

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Sarah November 15, 2011 at 10:46 PM
Mary, thanks for this recipe last week. My family and I just loved this dish. Making it again tomorrow in the crock pot. Even better the next day.


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