Burgundy Roast Beef Recipes

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BURGUNDY BEEF



Burgundy Beef image

On chilly days, it's a pleasure coming home to this savory pot roast bubbling in the slow cooker. The tender beef, vegetables and tasty gravy are mouthwatering over a bed of noodles. -Lora Snyder, Columbus, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1/2 pound fresh baby carrots
1 medium green pepper, julienned
1 boneless beef chuck roast (2-1/2 pounds)
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup Burgundy wine or beef broth
1 tablespoon Worcestershire sauce
1 envelope onion soup mix
1/4 teaspoon pepper
2 to 3 tablespoons cornstarch
2 tablespoons cold water
Hot cooked wide egg noodles

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.

Nutrition Facts : Calories 308 calories, Fat 15g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.

BEEF BURGUNDY I



Beef Burgundy I image

Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Provided by Faith

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 7

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups dry red wine
1 teaspoon salt
½ teaspoon dried marjoram, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
2 ½ cups sliced fresh mushrooms
3 onions, sliced

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.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g

BEEF BURGUNDY



Beef Burgundy image

When I made this recipe for our kids' French club more than 20 years ago, their teacher said it was better than any "authentic" versions of Beef Bourguignonne she'd tried. -Edna Lanam, Stockton, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6-8 servings.

Number Of Ingredients 16

2-2/3 cups dry red wine, divided
1 small onion, sliced
2 sprigs fresh parsley, stems removed
4-1/2 teaspoons canola oil
1 garlic clove, crushed
1 bay leaf
1/8 teaspoon white pepper
Dash dried thyme
1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes
2 tablespoons all-purpose flour
3 tablespoons butter, divided
1/2 cup condensed beef consomme, undiluted
6 cups water
20 pearl onions
1 cup sliced fresh mushrooms
Hot cooked noodles

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.

Nutrition Facts :

BURGUNDY BEEF STEW



Burgundy Beef Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

4 slices bacon, chopped
One 4- to 5-pound chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 onion, finely chopped
1 stalk celery, finely chopped
5 carrots, 1 finely chopped, 4 cut into 1-inch pieces
2 heaping tablespoons tomato paste
1 tablespoon all-purpose flour
6 cloves garlic, finely chopped
1 bottle Burgundy wine
1 pound button mushrooms
One 14-ounce package frozen pearl onions
3 to 4 cups low-sodium beef broth
Chopped fresh parsley, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
  • Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
  • Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

BURGUNDY POT ROAST



Burgundy Pot Roast image

Burgundy Pot Roast cooks up fork-tender in about three hours, rendering juices for ample gravy. Perfect for a "set it and forget it" slow oven-cooked meal.

Provided by GREG IN SAN DIEGO

Categories     One Dish Meal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
fresh ground black pepper
4 1/2-5 lbs chuck or 4 1/2-5 lbs rump roast
3 garlic cloves, sliced
2 tablespoons vegetable oil
1 cup Burgundy wine
1 cup beef broth
2 tablespoons ketchup
1 yellow onion, sliced
1 bay leaf
6 new potatoes, halved
5 carrots, cut diagonally into 1 inch pieces
gravy (See note.) (optional)

Steps:

  • Preheat oven to 325 degrees.
  • On a piece of wax paper, combine flour, paprika, thyme, salt and pepper to taste and set aside 1/4 cup of mixture for gravy, if desired.
  • Roll meat in remaining mixture to coat and pat so it sticks to the meat.
  • With a sharp knife, make 1/2 inch slits in meat and insert garlic slices.
  • In a large Dutch oven over medium-high heat, warm oil.
  • Brown the roast on all sides, about 10 minutes.
  • Transfer roast to a plate.
  • Add wine, broth and ketchup to the pan and stir to loosen browned bits.
  • Add onion and bay leaf and bring to a boil.
  • Return the roast to the pan and bake, covered, 2 1/4 hours.
  • Add potatoes and carrots and cook, covered, until meat and vegetables are tender, about 45 minutes longer.
  • Let roast stand about 10 minutes and then slice.
  • On a platter, arrange beef slices in the center and surround with vegetables.
  • Garnish with bunches of parsley.
  • Serve with gravy, if desired.
  • Note: To make gravy, mix the 1/4 cup of reserved flour mixture with 1/2 cup water and whisk into meat juices until thickened. Add more water if too thick.

Nutrition Facts : Calories 284.3, Fat 5.2, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 48.1, Fiber 6.2, Sugar 5.8, Protein 6

OVEN BEEF BURGUNDY



Oven Beef Burgundy image

This is from the LA Times Cookbook. It's one of those winter comfort foods. I have always made it in the oven, but I don't see why you couldn't use a crockpot instead. Enjoy!

Provided by Barb Witherspoon

Categories     Stew

Time P3DT15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
2 tablespoons flour
2 lbs beef round steak, cut into 1 1/2 inch cubes
4 medium carrots, peeled and cut into chunks
2 large onions, sliced
1 cup thinly sliced celery
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon ground marjoram
1/4 teaspoon ground thyme
1 cup dry red wine
1 cup sliced mushrooms

Steps:

  • Blend soy sauce and flour in a 2 1/2-3 quart baking dish.
  • Add beef to soy sauce mixture and toss to coat meat.
  • Add carrots, onion, celery, garlic, pepper, marjoram, thyme, and wine to meat.
  • Stir gently to mix.
  • Cover tightly and bake at 325 degrees for one hour.
  • Add mushrooms, stir gently, and bake 1 1/2-2 hours longer, or until meat and vegetables are tender.
  • Serve with rice, noodles, or potatoes.

BURGUNDY ROAST BEEF



Burgundy Roast Beef image

This is a very simple recipe that always receives rave reviews from family and friends. It's great to serve when you're having company. For more gravy, double all ingredients.

Provided by Carina

Categories     Roasts

Time 4h40m

Yield 8

Number Of Ingredients 6

4 pounds rump roast
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
½ cup Burgundy wine
2 tablespoons all-purpose flour
1 (8 ounce) jar sliced mushrooms, drained

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
  • Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
  • Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
  • Fold the foil over the roast and crimp edges together to seal.
  • Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 8.1 g, Cholesterol 100.4 mg, Fat 18.2 g, Fiber 0.9 g, Protein 40.8 g, SaturatedFat 6.1 g, Sodium 761.1 mg, Sugar 1.4 g

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