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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.3
  • Total Fat: 13.3 g
  • Cholesterol: 87.5 mg
  • Sodium: 439.1 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 39.8 g

View full nutritional breakdown of Beef Burgandy calories by ingredient
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Beef Burgandy

Submitted by: KRANTZLI

Introduction

Delicious stew-like entree. I serve it with a multigrain roll to dip in the broth. Delicious stew-like entree. I serve it with a multigrain roll to dip in the broth.
Number of Servings: 6

Ingredients

    Crisco Pure Vegetable Oil, 3 tbsp
    Onions, raw, sliced thin 4 medium
    Beef, round steak sliced in bite-size pieces, 2 lb
    Flour, white, 2 Tbs
    beef broth bouillon and consomme, canned, condensed, commercial, 1.5 cup
    Red Wine, 2cups
    Thyme, fresh, 1 tbs
    Salt and Pepper to taste
    Mushrooms, fresh, 2 cup, pieces or slices
    Parsley, dried, 1 tbsp

Directions

Heat oil in a large heavy stew pot. Place the onions in the pot over a low flame, stirring now and then, for 10 minutes. The onions will be limp (you do not want them brown). Remove with a slottd spoon and set aside. Lightly brown the beef cubes in the same oil, adding more oil if needed. When the meat is browned, stir in the flour and blend. Add the liquid and wine. Season with thyme, salt, and pepper. Stir in onions. Cover pot and bake at 325 degrees for about 2 hours, stirring now and then, until the meat is tender. Ass the mushrooms to the pot for the last 30 minutes. Additional wine should be added if the liquid seems low during the baking time. (It may also be simmered over a low flame on top of the stove, but oven baking is the preferred method.)

To prepare ahead, cool the dish after baking and refrigerate for 1 to 2 days (it may also be frozen). Remove from refrigerator and reheat until hot and bubbly in a 350 degree oven for about 30 minutes. Garnish with parsley.




Number of Servings: 6

Recipe submitted by SparkPeople user KRANTZLI.






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