|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic Beef Burgundy that is super easy to make and is based on the classic red Burgundy wines (Pinot Noir). Beef Burgundy, or Boeuf Bourguignon as its called in France, is a delicious, full-flavored stew that has turn-of-the-century historic roots in using the local Charolais bulls for the base beef.
Julia Child revived the recipe and gave it renewed interest through her book, Mastering the Art of French Cooking. Today, there are many versions of Beef Burgundy, but the basics of beef, onions, herbs and red wine remain.
- 2 lbs. sirloin steak (cut beef into 1-inch cubes)
- 8 oz. fresh or frozen mushrooms (small portabella mushrooms turn up the flavor even more)
- 1 medium red onion (quartered or diced)
- 2 garlic cloves (minced)
- 1/2 cup butter
- 1/4 cup flour
- 1/4 tsp sea salt
- 1/4 tsp black pepper (coarse ground)
- 1/4 tsp crushed thyme
- 1/8 cup fresh parsley
- 1 cup red Burgundy wine (Pinot Noir)
- 2 cups beef broth
- Optional: crumbled bacon (2 to 3 slices)
- pearled onions (1 cup)
Combine flour, salt, pepper 1 minced garlic clove in a plastic Tupperware or Ziploc container. Add in cubed beef and seal container. Shake to coat the beef thoroughly with flour mixture.
Melt 1/4 cup of butter in large cast iron skillet, add mushroom and onion and saute until soft. Set sauteed mushroom and onions aside. Melt the remaining 1/4 cup of the butter, add the second minced garlic clove and the coated beef cubes. Brown coated beef on medium heat.
Once beef has browned, slowly add the red Burgundy wine and beef broth. Bring mixture to a boil, then turn heat down and add the mushroom and onions back to the skillet. Allow to simmer for another 10 minutes or so.
Add thyme and bay leaf. You want to see the liquid reduced by about 1/3 and the sauce to thicken. Keep stirring and scraping the skillet during the simmer phase. You may add a little extra flour if needed to thicken the Burgundy sauce. Towards the end of the simmer phase add the finely chopped fresh parsley for a little added flavor. Add the optional bacon crumbles and pearled onions.
Serve with roasted or mashed potatoes (red or yukon are best bets) or over well-buttered egg noodles and a side of sauteed spinach sprinkled with sea salt. Consider serving the same red Burgundy wine that was used in the recipe with the meal to accent and draw out the parallel flavors.