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Beef Burgundy I
Beef Burgundy I
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Tender round steak, seared in olive oil, simmered in savory broth and red wine, flavored with fragrant marjoram and thyme, served with sautéed mushrooms and onions.
Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds round steak, cut into small pieces
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1.5 cups dry red wine
  • 1 teaspoon salt
  • 0.5 teaspoon dried marjoram, crushed
  • 0.5 teaspoon dried thyme, crushed
  • 0.25 teaspoon ground black pepper
  • 2.5 cups sliced fresh mushrooms
  • 3 onions, sliced
Instructions:
  • In a large stock pot over medium-high heat, warm the oil before adding the beef pieces. Sprinkle the flour over the beef to develop a golden brown crust on all sides.
  • Add the flavorful combination of broth and red wine into the mix, then generously season with salt, marjoram, thyme, and black pepper for a harmonious blend of herbs and spices.
  • Bring the mixture to a boil, cover, reduce heat, and simmer for 1 1/2 hours, or until the beef is tender, stirring occasionally.
  • Place the mushrooms and onions into the pot, ensuring they are just covered with liquid. Add more wine if needed to fully cover the ingredients. Simmer until the onions are soft and tender.

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