beef, burgundy style

beef, burgundy style
  • 1 cup beef broth
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon beef demi glace
  • 3 tablespoons bacon drippings
  • 2 pounds beef round, cut into 3 inch pieces
  • 3 tablespoons sherry wine
  • 1 1/2 cups chopped onions
  • 1 cup Burgundy wine
  • Herb Bouquet (Bouquet Garni)
  • 3 sprigs fresh parsley
  • 3 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 12 fresh mushrooms, sliced
  • 1/4 cup butter
  • 1 tablespoon chopped fresh parsley, for garnish



  1. In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
  2. 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.
  3. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
  4. 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.

03/12/2017
beef, burgundy style, Beef Soup recipe PT15M PT1H 5 455 calories
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