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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 686.7
  • Total Fat: 40.3 g
  • Cholesterol: 106.1 mg
  • Sodium: 451.0 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 37.4 g

View full nutritional breakdown of Beef Burgundy (Everyday Gourmet) calories by ingredient
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Beef Burgundy (Everyday Gourmet)

Submitted by: PMGOHIO

Introduction

I produced a series of cooking videos in the early 1980's featuring a woman from Florida who was called "The Everyday Gourmet". Her recipes are the best and I make them to this day! Can't say this is real healthy. One of these days I'll do a lighter version of this... but it sure is yummy! I produced a series of cooking videos in the early 1980's featuring a woman from Florida who was called "The Everyday Gourmet". Her recipes are the best and I make them to this day! Can't say this is real healthy. One of these days I'll do a lighter version of this... but it sure is yummy!
Number of Servings: 8

Ingredients

    2 tbsp. olive oil
    2 tbsp. butter
    1 1/2 cups chopped onion
    1 1/2 cups chopped carrots
    2 lbs beef chuck, cut in 1" cubes
    1/2 lb mushrooms, chopped
    3-4 potatoes, peeled and cut into small cubes
    2 cups red wine
    2 1/2 cups beef broth
    1/2 cup butter (melted)
    1/2 cup flour
    2 cloves garlic, minced
    2 Tbsp. parsley
    1/2 tsp. dried thyme
    2 cloves garlic, sliced

Directions

Preheat oven to 325 degrees. Heat butter and oil in large skillet; saute the onion and carrots for 2 minutes; put in 4 quart casserole. Add mushrooms and potatoes on top of vegetables. Brown the beef in the skillet (DO NOT OVER-CROWD), and add to the casserole.

Heat the beef broth and wine in the skillet until rapidly boiling. While it is heating up, melt the butter in the microwave and add the flour, garlic and parsley. Mix well. Add flour/butter mixture to wine/broth as it boils and stir rapidly to incorporate. Simmer for a few minutes until thickened. Pour sauce over beef and vegetables, cover and bake for 1 1/2 - 2 hours, or until potatoes are done and beef is tender. Makes 8-10 servings. Even better the 2nd day!

Number of Servings: 8

Recipe submitted by SparkPeople user PMGOHIO.






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