Best 20 Burgundy Beef Recipes

BEEF BURGUNDY I

Steps:

• 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.
• 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.

BEEF SHORT RIBS IN BURGUNDY SAUCE

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

SLOW COOKER BEEF BURGUNDY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain. , Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low until meat is tender, 7-8 hours., Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 30-45 minutes. Discard bay leaf. If desired, serve with noodles and parsley.

BOEUF EN DAUBE - CLASSIC FRENCH BEEF BURGUNDY STEW (BOURGUIGNON)

Steps:

• In a large non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, 1/4 teaspoon coarsely ground black pepper, orange peel, wine, and mushrooms. Cover and refrigerate overnight or for up to 2 days, stirring from time to time.
• Bring the meat and vegetables to room temperature. Drain, reserving the marinade.
• Blot the beef and veggies dry with paper towels.
• Preheat oven to 325F/175°C.
• In a large heavy oven proof dish (such as a cast iron dutch oven or Le Creuset), fry the bacon over medium heat until it renders its fat, about 3-5 minutes. Using a slotted spoon, remove the bacon to paper towels and reserve.
• Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan, and brown them on all sides over medium heat, seasoning with salt and pepper as they brown, about 7 minutes per batch.
• Transfer to a platter. Add the marinade to the pot, and bring to a boil over high heat. Reduce to medium heat and simmer until the liquid is reduced by one-third, about 8 minutes. Skim off the foam from the surface. Add the stock or consomme, and simmer another 8 minutes, until reduced again by one-third. Stir in the pinch of sugar and the tomato paste, (and add the diced tomatoes and green olives now, if using).
• Return the meat, vegetables and reserved bacon to the pot. Cover and bake in the oven until the meat is tender, 2 1/2-3 hours. -OR- alternately, at this stage you can cook in the crock-pot on LOW heat 8 to 10 hours, or on HIGH heat 4 to 6 hours.
• Serve with a rustic bread for mopping the juices, along with a green salad and a platter of cheeses.
• Freezes and reheats beautifully. Leftovers will make a lovely Cottage-Shepherd's Pie a la Provencale, see my recipe #355446.

BOEUF EN DAUBE - FRENCH BEEF BURGUNDY IN THE CROCK POT

Steps:

• Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine.
• Drain and put the wine to one side.
• In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan!
• Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish.
• Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef.
• Brown the shallots & garlic in the bacon fat & add to the beef & bacon.
• Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine.
• (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.).
• Cook on automatic or High for 4 hours and Low for up to 6 hours.
• (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!).
• Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube.
• Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later!
• THIS IS BETTER MADE 24 HOURS BEFORE EATING!
• Freezes beautifully - I always make a large batch and then freeze some.
• NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years.
• If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!

BEEF BURGUNDY OVER NOODLES

Steps:

• In a Dutch oven or large nonstick skillet, heat butter over medium-high heat; saute beef and onion just until beef is lightly browned, 1-2 minutes. Stir in mushrooms, wine, 1/4 cup water, 2 tablespoons parsley and seasonings; bring to a boil. Reduce heat; simmer, covered, until beef is tender, about 1 hour., Meanwhile, cook egg noodles according to package directions. Drain., In a small bowl, mix flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Discard bay leaf and clove. If desired, stir in browning sauce. Serve over noodles. Sprinkle with remaining parsley.

BEEF BURGUNDY

Steps:

• In a small bowl, combine 1-1/3 cups wine, onion, parsley, oil, garlic, bay leaf, pepper and thyme. Pour half in a large resealable plastic bag; add the beef. Seal and turn to coat; refrigerate for 4 hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour. , In a Dutch oven over medium-high heat, brown meat in 2 tablespoons butter on all sides. Stir in consomme and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender., In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel. In a skillet, saute mushrooms and pearl onions in remaining butter until tender. Add to beef mixture. Simmer, uncovered, for 10 minutes. Thicken if desired. Serve with noodles.

SLOW-SIMMERED BURGUNDY BEEF STEW

Steps:

• Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

JENNIFER'S BURGUNDY BEEF STEW

Steps:

• Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
• Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
• Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
• Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

AMERICA'S TEST KITCHEN SLOW COOKER BEEF BURGUNDY

Steps:

• In a large skillet, cook bacon over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
• Dry beef thoroughly with paper towels. Season with salt and pepper; place half of beef (uncooked) into the slow cooker.
• Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef into slow cooker.
• Add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering. Add chopped onion, carrots and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
• Return now empty skillet to high heat and add 1 1/2 cups wine, chicken broth and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker.
• Stir bay leaves and tapioca into slow cooker. Set slow cooker on low, cover and cook until meat is fork-tender, about 9 hours.
• In a skillet mix 1 tbs butter, 1 tbs sugar, 1/4 tsp salt and 1 cup of water place frozen pearl onions in the skillet, cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize, add mushrooms and 1/4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions. Transfer the pearl onion/mushroom mixture into the slow cooker and cook for another 30 minuets.
• When ready to serve, discard bay leaves and stir in reserved bacon(personally I served the bacon on the side seeing as the hubbs isn't crazy about pieces of bacon in his Beef Burgundy). In large skillet, bring remaining 1 cup wine to boil over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve with buttered egg noodles, YUM!

CLASSIC BEEF BURGUNDY STEW

Steps:

• Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
• Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
• Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
• To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.

SLOW-COOKER BEEF TIPS BURGUNDY

Steps:

• In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours., Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley., Freeze option: Omitting parsley, freeze cooled meat mixture, sauce and egg noodles in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in microwave-safe dishes until heated through, stirring gently and adding water if necessary. Sprinkle with parsley.

BEEF BOURGUIGNON WITHOUT THE BURGUNDY

Steps:

• Generously season beef with salt and pepper.
• Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.
• Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.
• Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.
• Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

FRUGAL GOURMET'S BEEF IN BURGUNDY

Steps:

• Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
• Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
• Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
• Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
• Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.

BEEF TIPS BURGUNDY

Steps:

• Heat an electric skillet for 400 degrees F (200 degrees C) to 450 degrees F (230 degrees C); add vegetable oil. Cook beef tips in the hot oil until browned on all sides, about 5 minutes.
• Heat olive oil and butter in a skillet over medium-high heat; saute onion and garlic until softened, 5 to 10 minutes. Add onion mixture, beef stock, 1 cup cooking wine, soy sauce, Worcestershire sauce, and browning sauce to beef tips.
• Cover electric skillet, reduce temperature to 200 degrees F (95 degrees C) to 250 degrees F (120 degrees C), and simmer, stirring occasionally, until beef is tender, about 1 hour. Add 2 cups water as needed to maintain moisture in the skillet.
• Pour remaining cooking wine into beef tips mixture. Stir cornstarch and 2 tablespoons water together in a bowl until smooth; stir into liquid mixture in the electric skillet and cook until thickened, about 5 minutes more.

BEEF BURGUNDY III

Steps:

• In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours.

BEEF BURGUNDY (BOEUF BOURGUIGNON) RECIPE - (4.5/5)

Steps:

• Slice the bacon into lardons (thin strips) and cook in a heavy bottomed skillet until crispy, on medium heat, to render the fat. Remove the bacon with a slotted spoon and set on a paper towel. There is no need to thaw the frozen onions; simply empty the bag into a mesh strainer and rinse with lukewarm water for a few minutes. Allow to drain and pat them dry. You can certainly buy fresh pearl onions, but to remove the skins you will need to blanch and shock them in ice water to slip them off. I find that frozen is just as good! On medium heat, add the onion and cook in the bacon fat (this is building flavor), shaking the pan until they are translucent and lightly golden brown (about five minutes). Add the minced garlic and stir until fragrant (about 30 seconds). Remove the onion/garlic mixture into a bowl and set aside. Be sure to wipe any remaining garlic residue from the skillet (garlic burns and becomes bitter) and add a little drizzle of olive oil. On medium heat, cook the chopped carrot for 2 to 3 minutes, just until softened. Remove and set aside. For the meat: Be sure that the meat is completely dry. Otherwise, you won't be able to get a crusty, brown sear, and this is essential to building flavor! I place the cut-up meat in a large bowl, and add about 2 to 3 teaspoons of coarse salt, 1 to 2 teaspoons of freshly ground pepper and about 1 tablespoon of flour. Toss the meat until it is evenly coated with flour and seasoning. Turn the heavy skillet to medium high and add enough olive oil to lightly coat the bottom. Add the meat, being careful not to crowd it, and allow it to sear until golden brown (3 to 4 minutes). Lift one piece of meat, and if it doesn't stick to the pan, it's ready for all the pieces to be turned over. Sear on both sides and set aside. You will, most likely, need to do this in 2 to 3 batches. Add a little more olive oil, as is necessary to coat the pan. Your skillet should be coated with a build-up for brown (maybe almost black) "crud". This is a good thing. Let's build the braising liquid! Leaving the skillet on medium-high heat, add the tomato paste and quickly stir it around to cook-- about 30 seconds. Add the red wine, whisk and stirring and loosening up the crust from the bottom. Add the carrots and the bacon to the skillet. Allow this mixture to reduce about to about 2/3, stirring it often-- about 5 minutes. Add the beef broth, and Worcestershire sauce. Your can now cook this French stew in a pressure cooker, in a Dutch oven or a slow cooker. The technique is all the same, but the cooking time is very different. For the pressure cooker: Add the meat, then pour the braising liquid on top. Tie the fresh herbs with kitchen string and settle into the liquid. Pressure cook on high for 40 minutes. For a Dutch oven, set in the oven at 275°F for 2 1/2 to 3 hours. For a slow cooker, cook on low for 6 to 8 hours. (see why pressure cooking is so easy?) Meanwhile prepare the mushrooms: Clean the same skillet, and on medium heat, melt the butter and oil until bubbling. Add the cleaned and dry mushrooms and saute the mushrooms for about 5 minutes-- shaking the skillet intermittently until the mushrooms are lightly golden (about 7 minutes total). Remove from the skillet and set aside. Once the stew has finished cooking, it's time to add the onion and mushrooms. Release the pressure (if using a pressure cooker, obviously). Remove the herb bundle and bay leaf, then add the onions and mushrooms. Pressure cook for 5 minutes. If using a Dutch oven, allow to cook for about 10 minutes more. For a slow cooker, allow 15 to 20 minutes, depending on how hot the stew is. NOTE: If the sauce seems to thin for your liking (I like mine a bit thick) make a cornstarch slurry. I use about 2 Tablespoons cornstarch and whisk about 1/2 cup water until it is lump-free. Add in small amounts and wait a minute or so, until the sauce has thickened. Don't add the slurry all at once, or you might end up with concrete! If you do, thin with beef broth. Add a generous handful of fresh parsley and serve immediately. Traditionally, this dish is served with steamed potatoes. You can serve it with mashed potatoes or buttered noodles. I chose to make homemade egg noodles. This dish tastes even better the following day.

BEEF WITH BURGUNDY MUSHROOMS

Steps:

• Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until desired doneness. Remove from heat. Place beef on serving platter; cover to keep warm.
• Wipe skillet clean with paper towels. Heat skillet again over medium-high heat. Add mushrooms; cook 10 minutes, stirring occasionally.
• Meanwhile, in medium bowl, mix soup, wine, cornstarch, tomato paste and oregano.
• Add soup mixture to mushrooms; cook, stirring frequently, until bubbly and thickened. Remove from heat. Stir in parsley, and season to taste with pepper. Spoon mushroom mixture over beef; serve with noodles.

BURGUNDY BEEF

Steps:

• In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a small bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. , Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

BURGUNDY BEEF STROGANOFF

Steps:

• Combine flour, salt, thyme and pepper in plastic bag.
• Add meat and shake well.
• Remove meat, shaking off excess flour.
• Melt ½ cup butter in large skillet over medium heat, add meat and brown lightly, about 3 minutes.
• Add onion and stir until translucent, about 3 minutes.
• Pour in broth and wine and simmer until meat is tender, about 30-45 minutes.
• Melt 2 tblsps butter in small skillet over medium heat.
• Add mushrooms and sauté until just tender, 3-4 minutes.
• Stir mushrooms into meat.
• Blend sour cream, tomato paste and Worcestershire Sauce in small bowl.
• Slowly turn into meat; do not allow to boil.
• Mound noodles on serving platter.
• Spoon meat over.
• Top with parsley.