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Beef and red wine make Beef Burgundy an excellent dish

Beef Burgundy is made with stewing beef - and the key to good beef stew is balance. Well browned beef and slow simmered stock and wine provide the undertones to Beef Burgundy's flavor. In addition, pungent herbs, fresh vegetables, and zesty seasonings help to create sharper flavors.

To make Beef Burgundy for your next dinner party why not also include steamed potatoes, salad and bread. Some ingredients you will need to buy for a basic Beef Burgundy dish are: Stewing beef, onion, vegetable oil, flour, salt and pepper, marjoram, thyme, red wine, and mushrooms.

Beef Burgundy is delicious and can be eaten at any time of the year. I prefer to cook this dish when the weather is cool, like in mid fall through the winter months. Because Beef Burgundy is made with Burgundy wine, or another red wine, I find it equally enjoyable to serve red wine with dinner.

Beef Burgundy recipe
Serves Four

4 tbsp. olive oil
1 large onion, chopped
2 cloves of garlic - crushed
½ tsp salt
¼ pepper, freshly ground
2 pounds stewing beef, plus bones if you prefer
¼ tsp marjoram, crushed
1 tsp thyme, crushed
1 bay leaf
1 cup Burgundy or other red wine
12 white onions small, trim and peel
½ pound mushrooms
1c beef broth
Roux of 3 Tbsp flour and 3 Tbsp butter

Brown meat in olive oil in 5-quart Dutch oven. Add onions and garlic
and cook 5 minutes. Add mushrooms, bay leaf, thyme, marjoram, salt
and pepper. Add wine and broth.

Cover and bake at 350'F. 2-3 hours or until meat is tender. Stir roux into stew mixture. Heat to boiling. Then simmer until thickened.