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How to Make Beef Burgundy II - A Step-by-Step Guide

Beef Burgundy, also known as Boeuf Bourguignon in French, is a classic and comforting dish that originated in the Burgundy region of France. This hearty stew is made with tender chunks of beef braised in a rich and flavorful red wine sauce, along with a variety of aromatic vegetables and herbs. The result is a dish that is deeply satisfying and perfect for a cozy dinner on a chilly evening.

There are many variations of Beef Burgundy, but in this recipe, we will be using a slow cooker ...

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Ingredients

  • ¼ cup all-purpose flour
  • salt and pepper
  • 2 pounds beef stew meat, cut into 1 1/2 inch pieces
  • 7 tablespoons butter
  • ¼ cup brandy
  • 2 cups Burgundy wine
  • 2 cups beef broth
  • 6 sprigs fresh thyme
  • 4 cloves garlic, minced
  • 3 bay leaves
  • ½ teaspoon dried oregano
  • 1 large onion, cut into 12 wedges
  • 4 carrots, cut into 2 inch pieces
  • 4 stalks celery, cut into 2 inch pieces
  • 1 ½ pounds red potatoes, peeled and quartered
  • ½ pound fresh mushrooms
  • 1 pinch ground nutmeg

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 6
  • Yield: 6

  • Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
  • Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
  • Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
  • Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
  • Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.

    • Nutrition

    819 cal.

    • Total Fat: 47g
    • Saturated Fat: 22g
    • Cholesterol: 169mg
    • Sodium: 518mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 45g
    • Vitamin C: 17mg
    • Calcium: 77mg
    • Iron: 6mg
    • Potassium: 1291mg

    Categories

    Main recipes
    Beef recipes
    Soup recipes
    Stew and chili recipes
    Beef stew recipes