Beef in Burgundy

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 378.8
  • Total Fat: 22.8 g
  • Cholesterol: 95.3 mg
  • Sodium: 435.9 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 21.9 g

View full nutritional breakdown of Beef in Burgundy calories by ingredient
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Number of Servings: 10

Ingredients

    4-5 slices bacon
    2-3 lbs. sirloin roast, cut into small, bite-size cubes or chunks
    1 bottle dry red wine (I use a red Burgundy or Cab)
    2.5 cups low-sodium beef broth
    2 T. tomato paste
    2-3 large garlic cloves, pressed
    1 tsp. parsley flakes
    3/4 tsp. thyme
    1 large bay leaf
    Salt and pepper to taste (add salt towards the end)
    2-3 medium-sized onions, chopped
    3/4 – 1 lb. mushrooms, sliced
    2-4 T. butter
    1/2 cup butter
    1/2 cup flour

Directions

Slice bacon into 1/2” strips. In large Dutch oven, slowly cook the bacon until golden brown. Remove bacon to paper towels and save. Brown beef in bacon drippings over medium-high heat until nicely browned. Add red wine, beef broth, tomato paste, garlic, parsley, thyme, bay leaf, and pepper.

Cover and let simmer on low heat for 2 1/2 to 3 hours, or until the beef is tender. Cook/microwave the chopped onions and mushrooms in a little butter until tender; add this and the salt (to taste) to the beef mixture. Cook another 20 minutes. Remove the bay leaf. Increase heat to medium and add the roux (see below); stirring well until mixture thickens. Add the cooked bacon. Serve with garlic mashed potatoes and plenty of sourdough bread and a salad and/or green vegetable. Enjoy this wonderful French dish!

To make the Roux: In small saucepan, over medium heat, melt butter. Add the flour and mix to form a soft paste-like consistency. Continue to stir constantly over the heat for another 3-4 minutes. Add this as directed to the beef mixture to thicken—do not make ahead of time.


Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user NCAPONI.

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