Beef, Burgundy Style

    Beef, Burgundy Style


    72 people made this

    About this recipe: 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.

    Serves: 4 

    • 1 cup (250ml) beef broth
    • 3 tablespoons plain flour
    • 1 tablespoon tomato paste
    • 1 teaspoon beef demi glace
    • 3 tablespoons bacon drippings
    • 900g beef round, cut into 8cm pieces
    • 3 tablespoons (45ml) sherry wine
    • 1 1/2 cups chopped yellow onions
    • 1 cup (250ml) Burgundy wine
    • Herb Bouquet (Bouquet Garni)
    • 3 sprigs fresh parsley
    • 3 sprigs fresh rosemary
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 2 cups fresh mushrooms, sliced
    • 1/4 cup (60g) butter
    • 1 tablespoon chopped fresh parsley, for garnish

    Prep:30min  ›  Cook:3hr20min  ›  Ready in:3hr50min 

    1. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
    2. 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.
    3. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
    4. 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.

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

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