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Burgandy Beef


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  • 2 pounds beef round steak, abt 1" thick
  • 2 tablespoons shortening or bacon fat
  • 3 large onions sliced
  • 2 1/2 cups sliced mushrooms - (abt 8 oz)
  • 2 tablespoons Gold Medal all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon snipped fresh marjoram leaves
  • (or 1/4 tspn dried marjoram)
  • 1/2 teaspoon snipped fresh thyme leaves
  • (or 1/4 tspn dried thyme)
  • 1/8 teaspoon freshly-ground black pepper
  • 1/2 cup beef bouillon
  • 1 cup red Burgundy or other dry red wine or tomato juice


Servings 6


Step 1

Cut beef into 1-inch cubes. Melt shortening in Dutch oven.

Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).

Add mushrooms and onions; heat through, stirring occasionally.

This recipe yields 6 servings, about 1 1/2 cups each.

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