*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
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.
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!
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.
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!