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Beef Burgundy *(GOOD)*


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  • 1 tablespoon vegetable oil
  • 2 1/2 pounds beef stew meat, cut into 1x1-inches pieces
  • 6 slices bacon, cut into 1-inch pieces
  • 1/2 cup burgundy wine
  • 1/2 cup beef broth
  • 1/2 teaspoon parsley leaves
  • 1/2 teaspoon thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 3 tablespoons flour
  • 8 ounce package fresh mushrooms, cut into thirds
  • 1 1/2 ups frozen pearl onions


Servings 4


Step 1

Heat oil in medium skillet; add beef and bacon.

Stir to brown evenly. Remove from skillet and place in base of Tender Cooker. Pour wine and broth into skillet used to brown meat; stir and scrape pan to remove any browned meat. Pour hot liquid over beef; add remaining ingredients except flour, mushrooms and onions. Add gasket, cover and red weight.

Microwave on high for 25 minutes. Allow yellow stem to drop. Remove red weight; uncover. Remove meat with slotted spoon; keep warm. Discard bay leaf. Mix flour with small amount of hot cooking liquid; stir into remaining cooking liquid. Add mushrooms and onions.

Microwave, uncovered on high for 5 to 6 minutes;, stirring twice during cooking or until sauce is thickened and vegetables are crispy tender. Stir in beef. Serve over rice or noodles.


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