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Beef Burgundy

(15 Votes)
8 Hr

For the fancy-schmancy crowd, this dish is also known as Beef or Boeuf Bourguignon. Ooh la la!

What You'll Need:
  • 3 tablespoons butter
  • 1 (3-pound) rump roast or beef round, cut into 1-1/2-inch cubes
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine
  • 1 (10-1/2-ounce) can condensed beef broth, undiluted
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme, crushed
  • 1 bay leaf
  • 1/2 pound frozen pearl onions
  • 1 (8-ounce) package small fresh mushrooms
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Warm cooked egg noodles
What To Do:
  1. Melt butter in a large skillet over medium heat. Add beef, and cook 8 to 10 minutes or until thoroughly browned on all sides. Transfer beef to a 4- to 5-quart slow cooker, reserving drippings in skillet.

  2. Add onion and garlic to drippings in skillet; sautè over medium heat 5 minutes or until tender, stirring frequently. Stir in flour; cook, stirring constantly, 1 minute. Slowly stir in wine, broth, and tomato paste; cook 1 to 2 minutes or until sauce coats the back of a wooden spoon.

  3. Add thyme and next 5 ingredients to sauce; pour mixture over beef in slow cooker.

  4. Cover and cook on LOW setting 8 hours. Remove and discard bay leaf. Serve over noodles.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Excellent meal. My picky daughter was giving it a thumbs-up with the 1st bite. This recipe is a keeper!!!

Very good and easy too. I did thicken the sauce with cornstarch and water, and served over rice. Thanks for the recipe.

This has a wonderful flavor, the gravy is delicious! I don't care for noodles so I put it on mashed potatoes, it would also be good with rice.

I made this for dinner today and we loved it. I did make a few changes they were, I used a little less than the tsp of thyme, I didn't add the pearl onions, I used a beef base with water and for the wine I used merlot. Served it over the egg noodles....delicious.

I'm sure that if you substitute beef stock or fruit juice for the wine this will still make a great, fit-for-company, upscale beef stew...but it WILL NOT be Boeuf Bourguignon/Beef Burgundy. Boeuf Bourguignon/Beef Burgundy requires....well, er, BURGUNDY.

If you don't want the alcohol, just add more beef broth or water. But someone told me that you can buy non-alcoholic wines. Good luck.

you do know that the alcohol will cook out, and only the flavor will remain...and yes you can buy no alcohol wines

Boeuf Bourguignon simply means Beef Bergundy in French...not so much Fancy as Foreign. thanks for the recipe...we'll try it tonite.

I'm using venison,,,,,

I also need a substitution for red wine. I am allergic to alcohol!

grape juice, cranberry juice, ....

Any substitutions for the red wine?

try grape juice that is unsweetened, 100% grape juice. some higher-end stores have non-alcohol wine. Good Luck!

When wine is used to cook with once it reaches a certain temperature it no longer contains alcohol. Alcohol has a lower boiling point than water and evaporates only leaving the flavor.I cook all the time with dry red wine and my children do not get a buzz from it.

This was just delicious! I'll definitely be making this again and again.


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