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Wegman's Beef Burgundy


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  • 2 lbs boneless beef, cut for stew
  • Wegmans Pan Searing Flour
  • 3 Tbsp Wegmans Vegetable Oil
  • 2 strips bacon, sliced in 1/4-inch strips
  • 2 cups baby cut carrots
  • 1 medium onion, sliced
  • 1/2 lb fresh pearl onions, peeled
  • 1 lb fresh mushrooms, sliced
  • 2 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced
  • 1 Tbsp Wegmans Tomato Paste
  • 2 bay leaves
  • 1 tsp Herbes de Provence
  • 2 cups red wine
  • 1 container (32 oz) Food You Feel Good About Beef Culinary Stock
  • Salt and pepper to taste



Step 1

Preheat oven to 350 degrees. Dust beef with pan-searing flour.

2.Heat oil on MED in large braising pan. Brown beef lightly on all sides, 8-10 min. Remove beef; set aside. Add bacon and cook until crispy; remove from pan and set aside with beef. Discard all but 1 Tbsp oil.

3.Add carrots, onion, pearl onions, mushrooms and garlic to pan; cook 4-5 min, stirring occasionally. Add tomato paste, bay leaves and herbes de Provence. Stir; cook 3 min. Add wine; reduce to a syrupy consistency, 10-15 min. Add broth; return beef and bacon to pan. Bring to simmer.

4.Cover, place on center rack of oven. Braise 1-1/2 hours. Carefully remove lid; continue to cook 30 min longer or until beef is fork-tender.

5.Remove pan from oven. Transfer beef to serving platter. Discard bay leaves. Season with salt and pepper. Pour sauce over beef.


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