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Classic Beef Burgundy




  1. Combine beef, 3/4 cup wine and onion. Cover; refrigerate overnight.
  2. Drain beef cubes; set aside. Strain and reserve liquid.
  3. Sauté mushrooms in 3 tablespoons margarine until lightly browned; remove and set aside.
  4. Add beef; cook until well browned. Remove and set aside.
  5. Sauté sliced onion, carrots, parsley and garlic in remaining 1 tablespoon margarine until onions are tender.
  6. Add meat, marjoram, thyme, pepper, bay leaf, marinade and 1 cup water. Cover and simmer 2 hours, or until meat is tender.
  7. Dissolve flour in remaining 1/4 cup water; add to beef mixture.
  8. Add mushrooms and cook until mixture thickens, about 5 minutes.
  9. Stir in remaining wine.

Makes 6 servings.

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