Beef And Burgundy Recipe

Name: Beef And Burgundy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. salad or olive oil; 3 lb. beef chuck, cut in 1-inch cubes; 1 lb. small white onions, peeled; 2 1/2 Tbsp. unsifted all-purpose flour; 2 tsp. sugar; 1 3/4 tsp. salt; dash of pepper; 1/4 tsp. dried thyme leaves; 1 (1 lb.) can Italian tomatoes, undrained; 1 c. Burgundy; 1 small bay leaf; 2 strips orange peel (each 2 x 1/2-inch); 2 lb. unpared small new potatoes; chopped parsley

Servings: persons

3 Tbsp. salad or olive oil
3 lb. beef chuck, cut in 1-inch cubes
1 lb. small white onions, peeled
2 1/2 Tbsp. unsifted all-purpose flour
2 tsp. sugar
1 3/4 tsp. salt
dash of pepper
1/4 tsp. dried thyme leaves
1 (1 lb.) can Italian tomatoes, undrained
1 c. Burgundy
1 small bay leaf
2 strips orange peel (each 2 x 1/2-inch)
2 lb. unpared small new potatoes
chopped parsley

1
In 4-quart heavy kettle, slowly heat about 1 tablespoon oil. Add beef cubes, a few at a time; cook over high heat until well browned on all sides.
2
Add more oil as needed.
3
Set beef aside. Add onions to kettle.
4
Cook, stirring, until slightly browned. Remove onion and set aside.
5
Remove kettle from heat.
6
Stir in flour, sugar, salt, pepper and thyme.
7
Gradually stir in tomatoes and Burgundy.
8
Add bay leaf, orange peel and browned beef.
9
Bring to boiling, stirring occasionally.
10
Reduce heat and simmer, covered, 1 1/2 hours.
11
Add browned onions and potatoes.
12
Continue cooking 40 minutes longer or until beef and vegetables are tender. Remove and discard bay leaf and orange strips.
13
Turn mixture into serving dish.
14
Garnish with chopped parsley.

1226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tbsp. salad or olive oil, 3 lb. beef chuck, cut in 1-inch cubes, 1 lb. small white onions, peeled, 2 1/2 Tbsp. unsifted all-purpose flour, and more.

Yes, Beef And Burgundy falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef And Burgundy

How did you like this recipe?

Frequently Asked Questions