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Beef Burgundy
(16 Votes)
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- SERVES
- 6
- COOK TIME
- 8 Hr
You'll love this slow cooker version of a hearty beef stew! Beef Burgundy (also known as "beef bourguignon") is a traditional dish that warms you up from the inside-out. Not only does it smell amazing, but it tastes even more amazing! We especially love to make this dish during the cooler months of the year!
What You'll Need
- 3 tablespoons butter
- 1 (3-pound) rump roast or beef round, cut into 1-1/2-inch cubes
- 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
- 1 bay leaf
- 1/2 pound frozen pearl onions
- 1 (8-ounce) package fresh mushrooms, quartered
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Warm cooked egg noodles
What to Do
- 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.
- Add 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.
- Add thyme and next 5 ingredients to sauce; pour mixture over beef in slow cooker.
- Cover and cook on LOW setting 8 hours or HIGH setting 4 hours. Remove and discard bay leaf.
Notes
We suggest serving this delicious Beef Burgundy over warm, cooked egg noodles (as shown).
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 481
- Calories from Fat 197
- Total Fat 22g 34 %
- Saturated Fat 10.0g 50 %
- Trans Fat 0.2g 0 %
- Protein 50g 100 %
- Amount Per Serving % Daily Value *
- Cholesterol 156mg 52 %
- Sodium 940mg 39 %
- Total Carbohydrates 11g 4 %
- Dietary Fiber 1.3g 5 %
- Sugars 3.4g 0 %
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scard 7719628
Jul 29, 2019
This is delicious - I made it exactly as written. I served it over mashed potatoes with carrots on the side. I used Cabernet Sauvignon for the red wine. My whole family really enjoyed this dinner.
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rac7431 2877525
Dec 03, 2017
But sounds wonderful. One thing I learned from a French chef....NEVEER us COOKING wine in any recipe ALWAYS us drinking wine. The other really messes with the taste. I had used cooking wine before but when I switched to drinking wine what a difference it made.
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chebert 0846617
Oct 01, 2015
Excellent meal. My picky daughter was giving it a thumbs-up with the 1st bite. This recipe is a keeper!!!
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jalexis3 2404243
Apr 06, 2015
Very good and easy too. I did thicken the sauce with cornstarch and water, and served over rice. Thanks for the recipe.
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KattCooks
Jan 05, 2014
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.
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debjohansson 4939933
May 26, 2013
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.
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Spikeygrrl
May 14, 2013
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.
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kaybro99 1934339
Oct 05, 2012
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.
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pinkdemon 0746363
May 13, 2013
you do know that the alcohol will cook out, and only the flavor will remain...and yes you can buy no alcohol wines
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RuthIAm
Oct 04, 2012
Boeuf Bourguignon simply means Beef Bergundy in French...not so much Fancy as Foreign. thanks for the recipe...we'll try it tonite.
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smbieker 5537166
Feb 03, 2012
I also need a substitution for red wine. I am allergic to alcohol!
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superdorkfishkari 9123463
Jan 11, 2012
Any substitutions for the red wine?
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debrahubbard01 9766302
Jul 23, 2012
try grape juice that is unsweetened, 100% grape juice. some higher-end stores have non-alcohol wine. Good Luck!
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cloetine 4551278
Dec 08, 2012
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.
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proudmommy731 2399122
Jan 11, 2012
This was just delicious! I'll definitely be making this again and again.
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