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My review
Beef, Burgundy Style
ELLIANA23
"This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish."
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Ingredients
3 h 20 m servings 576 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
- Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
- Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
- Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Footnotes
- Note
- This is delicious with Potatoes Lorette or garlic mashed potatoes, and peas with pearl onions.
Nutrition Facts
Per Serving: 576 calories; 36.6 g fat; 18.1 g carbohydrates; 31.8 g protein; 120 mg cholesterol; 526 mg sodium. Full nutrition
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Reviews
Read all reviews 6479 Ratings
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Most helpful positive review
3/5/2008
With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is no...
Most helpful critical review
6/24/2011
I thought this was OK. Not bad but not great. I did think the wine flavor was a little over powering even after cooking for 3 hours. I don't know that I'll make this again, because I don't think...
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3/5/2008
With this recipe, Elliana has come up with a classic and near authentic French beef stew, or "Boeuf a la Bourguignonne" and has the perfect blend and balance of flavors. Doubling the sauce is no...
5/11/2006
This is one of my favorite recipes from this website. Takes some time, but worth it, and doesn't require you to hover around while it simmers for 3 hours. It just looks like beef stew, which I...
2/26/2007
What a great recipe. So much better than others I've tried that just seemed too much like stew. I have a great tip for the herb bouquet that I learned from Tyler Florence on Food Network. Ins...
2/7/2006
This was very good! I had to make a few changes due to my pantry stock. I had no demi glace, so I mixed a teaspoon worchestire sauce, a teaspoon bacon grease and a beef buillon cube. I also s...
5/11/2006
This was excellent Elliana! I didn't measure the wine; in fact, in the morning I placed my meat into a large plastic container and poured wine over until about half the meat was covered. I also ...
12/27/2005
I sized the recipe for 16 and made it for Christmas dinner. It was fantastic for a big crowd, prep work is done early so you can enjoy time with guests, and goes very well with roasted garlic ma...
10/29/2004
This was wonderful! The only thing I did different was to sear the meat in butter after dusting it with a seasoned flour mixture. Everyone who tried it said it was the best!
8/25/2011
I used double-strength beef broth which meant I could omit the demi glaze and stew meat instead of beef round. With all the simmering, you really couldn't tell I used a cheaper cut of meat. This...
2/22/2004
Thank you Elliana for a great recipe! The only thing I will differntly next time is to double the sauce, as my husband and I both like a lot of sauce. After tasting this recipe we both said it...