Beef Burgundy Recipe

Name: Beef Burgundy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 medium red-skin potatoes, quartered and thinly sliced; 1 medium onion, coarsely chopped; 1 pound fully trimmed, boneless sirloin steak, cut in 3/4-inch cubes; 3 tablespoons all-purpose flour; 1/2 teaspoon dried Italian seasoning; 1/2 cup red burgundy wine; 1 1/2 cups canned, reduced-sodium beef broth; 1 cup drained, canned diced tomatoes; 1 can (8 ounces) sliced carrots, drained; 1 can (4.5 ounces) sliced mushrooms, drained; Salt and pepper, to taste (optional)

Servings: persons

2 tablespoons vegetable oil
2 medium red-skin potatoes, quartered and thinly sliced
1 medium onion, coarsely chopped
1 pound fully trimmed, boneless sirloin steak, cut in 3/4-inch cubes
3 tablespoons all-purpose flour
1/2 teaspoon dried Italian seasoning
1/2 cup red burgundy wine
1 1/2 cups canned, reduced-sodium beef broth
1 cup drained, canned diced tomatoes
1 can (8 ounces) sliced carrots, drained
1 can (4.5 ounces) sliced mushrooms, drained
Salt and pepper, to taste (optional)

1
Preparation Time: Approximately 5 minutes
2
Preparation:
3
Heat the oil in a large saucepan over medium-high heat. Add the potatoes and onion and saute until lightly browned, stirring often, about 4 minutes.
4
Add the beef and saute until the beef browns, stirring constantly, about 3 minutes.
5
Add flour and Italian seasoning, and stir until the beef is coated and the flour is brown, about 1 minute. Stir in the wine and bring to a boil, stirring constantly and scraping any flour clinging to the bottom of the pan into the liquid. Stir in the broth and tomatoes, and keep stirring until the liquid is boiling and the sauce is lightly thickened. Turn down to a simmer; cover and simmer until the potatoes and beef are tender, about 10 minutes.
6
Stir in the carrots and mushrooms, and heat through. Season to taste with salt and pepper, if desired. Keep warm or serve immediately.
7
Nutritional Information Per Serving: Calories 240; Total fat 7g; Saturated fat 1g; Cholesterol 55mg; Sodium 400mg; Carbohydrate 22g; Fiber 3g; Protein 20g; Vitamin A 90%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 20%DV *Daily Value

533

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 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 medium red-skin potatoes, quartered and thinly sliced, 1 medium onion, coarsely chopped, 1 pound fully trimmed, boneless sirloin steak, cut in 3/4-inch cubes, and more.

Yes, Beef Burgundy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Burgundy

How did you like this recipe?

Frequently Asked Questions