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My review
Beef Burgundy II
Leslie
"A little complicated, but excellent."
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Ingredients
2 h 30 m servings 819Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 1215 Ratings
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Most helpful positive review
2/9/2011
I don't know what the true definition of this dish is except delicious! The meat was tender and flavorful, the sauce (gravy) rich with layers of flavors. I personally loved the veggies and real...
Most helpful critical review
8/29/2004
The only problem I have with this recipe is the name. It made me believe it would have a richer more interesting taste but it ended up tasting exactly like a typical beef stew. Many stew recip...
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2/9/2011
I don't know what the true definition of this dish is except delicious! The meat was tender and flavorful, the sauce (gravy) rich with layers of flavors. I personally loved the veggies and real...
8/29/2004
The only problem I have with this recipe is the name. It made me believe it would have a richer more interesting taste but it ended up tasting exactly like a typical beef stew. Many stew recip...
5/11/2007
The previous reviewers are missing the point, which is that this is delicious! Maybe it's not a "true" beef burgundy, but who cares? My husband, who usually doesn't like soups and stews, absolut...
12/27/2002
Too much like beef stew with the potatoes and carrots in the dish. Not a classic beef and burgundy dish.
1/24/2007
I cooked this recipe for 27 people to celebrate a 90th birthday for my boyfriends Mom. I had only met his family once before. This dish won me lots of praise and thank you's from everyone. Left...
3/11/2012
A beautiful Beef Burgundy. As good as I have had even in France. The meat was very tender, it also pays to use a good wine. I used the same as we were drinking with the dinner. Instead of ad...
11/5/2002
The beef was so tender. The whole house smelled invitingly delicious. The sauce was eagerly sopped up with French bread. Everyone is looking forward to another batch.
2/14/2011
It was very delicious and relatively easy to make. Would definetly make it again. I didn't give it five stars just because it was tasty but was lacking something. I can't put my finger on it but...
5/20/2006
This was very good! I skipped sauteeing all the veggies and only did the onions and mushrooms together. I thought there would be way too much butter otherwise. Besides that I didn't deviate, ...