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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 329.6
  • Total Fat: 17.0 g
  • Cholesterol: 101.4 mg
  • Sodium: 513.7 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 32.4 g

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

Submitted by: ENGINEERMOM

Introduction

I modified this recipe to include some flour for thickening the stew, but the original comes from the Frugal Gourmet Cooks With Wine by Jeff Smith.

This dish is very good served with crusty Italian bread, buttered noodles, or just on its own.
I modified this recipe to include some flour for thickening the stew, but the original comes from the Frugal Gourmet Cooks With Wine by Jeff Smith.

This dish is very good served with crusty Italian bread, buttered noodles, or just on its own.

Number of Servings: 8

Ingredients

    3 lb stew meat (chuck roast, fat trimmed, and cut into 1" cubes)
    1/4 c. flour
    1/4 c. olive oil, separated into 4 Tablespoons
    2 1/2 c. dry red wine (I like to use Barefoot Shiraz)
    6 cloves garlic, minced or crushed
    1 c. beef broth OR 1 c. water plus 1 t beef bouillon crystals or 1 cube
    1 t thyme
    3/4 c. cooked mushrooms, if desired
    pepper to taste

    You shouldn't need any additional, as the bouillon and wine provide a nice depth of flavor.

Directions

If you do not have an oven-safe pot or Dutch oven, but you do have a crock-pot, see note at bottom.

Pre-heat oven to 300F

Place flour in a large ziploc-type bag. Add all of the beef, seal the bag, and shake vigorously to coat the meat with flour.

On the stove, heat an oven-safe large pot or Dutch oven to a high heat. Working quickly, drizzle about 1 T of olive oil in the pot, then add about 1/4 of the meat (two handfulls or so). Cook, stirring frequently, until meat is browned. Remove to a bowl and repeat with more oil and meat, keeping the amount in the pot small, until all the meat is browned.

Reduce the heat to medium. Pour all of the wine at once into the pot and deglaze the bottom, scraping up any browned bits into the wine. Add the garlic, thyme, and mushrooms, and continue to cook until the wine has been boiling for at least 2 minutes. Add the remaining ingredients, including the browned meat. Bring to a boil, then put a lid on the pot and place the whole thing in the oven.

Check after 2 hours. Remove from oven when meat is tender.

**NOTE: If you do not have an oven-safe pot, after deglazing the pot, pour the wine and all other ingredients, including meat, into a crockpot and cook on HIGH for 2 hours or on LOW for 8-10 hours until meat is tender. Check at least once half-way through cooking to ensure there is enough liquid, or increase beef broth to 1.5 cups and add 1/4 of water.






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