Beef In Burgundy Recipe

Name: Beef In Burgundy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs. boneless chuck steak; 4 thick slices bacon, cut into sm. cubes; 2 tbsp. brandy; 2 med. onions, finely minced; 2 cloves garlic, finely chopped; 2 tbsp. flour; 1 1/2 c. full bodied red wine; 1/2 c. strong beef broth; 3 sprigs parsley; 1 bay leaf; 1/2 teaspoon thyme; 1 teaspoon peppercorns; 2 tbsp. butter; 1/2 pound mushrooms, quartered; 1/2 tbsp. finely minced parsley; Salt and pepper

Servings: persons

3 lbs. boneless chuck steak
4 thick slices bacon, cut into sm. cubes
2 tbsp. brandy
2 med. onions, finely minced
2 cloves garlic, finely chopped
2 tbsp. flour
1 1/2 c. full bodied red wine
1/2 c. strong beef broth
3 sprigs parsley
1 bay leaf
1/2 teaspoon thyme
1 teaspoon peppercorns
2 tbsp. butter
1/2 pound mushrooms, quartered
1/2 tbsp. finely minced parsley
Salt and pepper

1
Trim off all beef fat and cut meat into 1 inch cubes.
2
Fry bacon to render fat, drain, set aside.
3
Brown beef in bacon fat, few pcs at a time.
4
Transfer bacon and beef to casserole and put on moderate heat.
5
Add in brandy and flame.
6
Stir in onions, garlic, flour and coat beef.
7
Add in wine and broth and bring to a simmer.
8
Tie parsley sprigs, bay, thyme and peppercorns in cheesecloth and add in to casserole.
9
Season with salt and pepper and cook in preheated 350 degree oven for 1 1/2 hrs.
10
Cold and chill casserole at least 4 hrs or possibly overnight.
11
To reheat, place casserole in preheated 350 degree oven for 20 min.
12
In small pan, heat the butter and saute/fry mushrooms till lightly browned.
13
Add in mushrooms to casserole and garnish with minced parsley.

1580

kcal

Calories

109

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 lbs. boneless chuck steak, 4 thick slices bacon, cut into sm. cubes, 2 tbsp. brandy, 2 med. onions, finely minced, and more.

Yes, Beef In Burgundy Recipe 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.

That's it — enjoy your meal!