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Burgundy Beef
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Prep Time:
20 minutes
Total Time:
1 hour 35 minutes
Savory beef stew with flavorful sauce, perfect as a hearty soup or a luscious sauce for noodles.
Ingredients:
  • 2 pounds beef round steak, 1 inch thick
  • 2 tablespoons shortening or bacon fat
  • 3 large onions, sliced
  • 8 ounces fresh mushrooms, sliced (2 1/2 cups)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
  • 1/2 teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 1/2 cup beef bouillon
  • 1 cup red Burgundy or other dry red wine or tomato juice
Instructions:
  • Dice beef into 1-inch cubes. Heat shortening in a Dutch oven until melted.
  • Brown beef in shortening over medium heat. Once browned, remove from the pan. Cook onions and mushrooms in the same Dutch oven until onions are tender, adding more shortening if needed. Remove cooked mushrooms and onions, then cover and refrigerate.
  • Add the beef back to the Dutch oven and generously coat it with a flavorful mix of flour, salt, marjoram, thyme, and pepper. Pour in the bouillon and Burgundy to enhance the dish's rich flavors.
  • Bring to a boil, then lower heat. Cover and simmer for around 1 1/4 hours until the beef is tender, ensuring the liquid just covers the beef. If needed, mix in more bouillon and Burgundy (using a ratio of 1 part bouillon to 2 parts Burgundy).
  • Sauté mushrooms and onions until heated through, stirring occasionally.

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