Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Faith

Recipe Summary

prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.

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  • Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.

  • Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.

  • Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Nutrition Facts

257 calories; protein 18.1g 36% DV; carbohydrates 10.4g 3% DV; fat 11.6g 18% DV; cholesterol 44.7mg 15% DV; sodium 669.8mg 27% DV. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/04/2007
Because so many of you said this didn't have enough flavor I added extra beef broth (dry) onion flakes 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe it's a good base! Read More
(71)

Most helpful critical review

Rating: 3 stars
05/26/2010
Just OK. Nobody really cared for it. It did smell nice while it was cooking but it was awfully "soupy". Read More
(3)
88 Ratings
  • 5 star values: 47
  • 4 star values: 24
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1
Rating: 4 stars
02/04/2007
Because so many of you said this didn't have enough flavor I added extra beef broth (dry) onion flakes 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe it's a good base! Read More
(71)
Rating: 5 stars
06/18/2007
I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious especially when served with mashed potatoes! Read More
(59)
Rating: 5 stars
10/02/2006
A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the rest of the guests. Read More
(36)
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Rating: 4 stars
09/15/2003
Yummy! This had excellent flavor and the beef turned out surprisingly tender for such a tough cut. Next time I will cut back on the onions or just use small ones) and I'll add some garlic while browning the meat for added flavor. Read More
(18)
Rating: 4 stars
05/24/2010
This is a good recipe. I hardly ever follow a recipe to a "T" so of course I added my own touch. The key to a good beef burgundy is getting a good reduction. I flour the beef and then saute it after it is browned then I deglaze the pan with some of the wine. I then carmelize the onions lighly and saute the mushrooms followed by another deglaze consiting of wine and balsamic vinegar. Like others stated it is good in a crockpot after all the ingredients are assembled because it will reduce and thicken. Read More
(17)
Rating: 5 stars
04/27/2008
This dish was delicious! The only thing I changed was adding minced garlic per other reviewers and omitted mushrooms since I don't like them. I will definitely make this again. Read More
(11)
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Rating: 5 stars
05/08/2006
My husband has never raved about my cooking until I made this recipe! This is no joke he actually licked the sauce off of his plate he loved it so much!The only change I made was I put 2 tsps. of minced garlic in while browning the meat. I also ended up adding just a little more wine to cover. This recipe was to die for! Thank you for helping me make my picky husband happy! Read More
(10)
Rating: 4 stars
11/13/2002
What I ended up with was little cubes of meat in a liquid so didn't know how to serve it. I mixed it with egg noodles and served it in a bowl with hard rolls. We enjoyed dipping our rolls in the sauce. It was very tasty reminded me a lot of a frozen dinner we had before. I skipped the oil and flour part and fried the meat plain to spare unneeded fat calories. I used canned beef broth a small can of mushrooms and 1 small onion and everthing else as described. The meat came out very tender and the juice was awesome. This spelled terrible cooking. Next time I will either keep the meat one piece and serve as a side or find a way to thicken the juice. This didn't taste like beef burgundy more like au jus for roast beef. Read More
(6)
Rating: 4 stars
09/11/2003
I used this recipe for venison loins instead of beef- it came out so tender and the gravy was very flavorful. I had a lot of extra liquid so I combined some flour paste into it to thicken it up a bit. I served it over rice but instead I think this would have made great hot open faced sandwiches accompanied with mashed potatoes and peas. It tasted like a rich pot roast and gravy to me but without all the fat from beef. Will make this again! Read More
(5)
Rating: 3 stars
05/26/2010
Just OK. Nobody really cared for it. It did smell nice while it was cooking but it was awfully "soupy". Read More
(3)