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Beef, Burgundy Style

SUBMITTED BY: ELLIANA23 PHOTO BY: bigjimmf1

"This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish."

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Read Reviews (34)

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PREP TIME	20 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup beef broth
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon beef demi glace
3 tablespoons bacon drippings
2 pounds beef round, cut into 3 inch pieces
3 tablespoons sherry wine
1 1/2 cups chopped onions
1 cup Burgundy wine
Herb Bouquet (Bouquet Garni)
3 sprigs fresh parsley
3 sprigs fresh rosemary
1 sprig fresh thyme
1 bay leaf
12 fresh mushrooms, sliced
1/4 cup butter
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
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. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

FOOTNOTE

This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.

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REVIEWS

Reviewed on Apr. 7, 2008 by LADYJAYPEE

This is one of my favorite recipes from this website. Takes some time, but worth it, and... MORE

Reviewed on Feb. 26, 2007 by Valerie's Kitchen

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Valerie's Kitchen
Feb. 26, 2007

What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Instead of using cheesecloth to wrap the herbs, take a slice of uncooked bacon and wrap it around a bundle of rosemary and another piece to wrap around some sprigs of thyme. Cook these in your pan as the first step until you render out some of the bacon fat and the bacon is nicely browned. Remove the bacon/herb bundles and proceed as directed. You then can add the bundles back when directed in the recipe to simmer in the sauce. Since the recipe calls for using bacon drippings this really works well. I opted to chop my fresh parsley and add it at the end with the mushrooms. I used good quality beef base to make my broth and as a substitute for the demi glace. I doubled the sauce ingredients as recommended by other reviewers which is definitely the way to go. Just make sure you have a good amount of meat so the ratio is correct. Served with mashed potatoes (to soak up all that gravy) and peas and carrots.

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8 users found this review helpful

What a great recipe. So much better than others I've tried that just seemed too much like... MORE

Reviewed on May 11, 2006 by LINDA MCLEAN

This was excellent Elliana! I didn't measure the wine; in fact, in the morning I placed my... MORE

Reviewed on Mar. 5, 2008 by naples34102

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naples34102
Mar. 5, 2008

With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is not necessary; there is more than enough. The sherry is not critical if you don't have it, and beef base or a little reduced beef stock could easily be substituted for the demi glace. I added some fresh minced garlic with the onion and used a French Pinot Noir, though any full-bodied red wine would work. I used top round, but I think I would have been more pleased with just regular ol' stew meat or a rump roast, cut into 2-inch chunks. Probably the most useful suggestion I could offer regards the cooking method itself--rather than simmering on the stovetop for 3 hours, I'll at that point in the preparation finish it in a 300-325 degree oven for a few hours. The heat will be more uniform, it will free up the stovetop, and elimate the need for stirring or peeking. I served this with smashed new potatoes and "Shaved Brussels Sprouts with Bacon and Almonds" from this site. Not a fancy dish, just comfort food at its finest.

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6 users found this review helpful

With this recipe, Elliana has come up with a classic and near authentic French beef stew, or... MORE

Reviewed on Dec. 2, 2003 by GAILEY30

Extremely tender. The flavor is outstanding and downright exceptional. Additionally, the... MORE

Reviewed on Dec. 2, 2003 by PAULA31444

I made this for Christmas dinner, and without a doubt this was stellar!!!!! Absolutely the... MORE

Reviewed on Feb. 7, 2006 by Salabras

This was very good! I had to make a few changes due to my pantry stock. I had no demi glace,... MORE

Reviewed on Oct. 29, 2004 by Emily M.

This was wonderful! The only thing I did different was to sear the meat in butter after... MORE

Reviewed on Dec. 27, 2005 by MARYCOVELLO

I sized the recipe for 16 and made it for Christmas dinner. It was fantastic for a big crowd,... MORE

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