Beef Burgundy
Ingredients
- 1/3 lb bacon diced
- 1 1/3 bay leaf
- 1 cup beef broth
- 2/3 cup Burgundy wine
- 4 Tbs butter
- 2 cups carrots diagonally sliced
- 1 1/3 Tbs flour
- 2 2/3 cloves garlic minced
- 2/3 tsp ground thyme
- hot buttered noodles
- 1/3 lb mushrooms sliced
- 2 Tbs parsley chopped
- Pepper
- Salt
- 8 small pearl onions cut into fourths
- 1 1/3 lb Top Sirloin steak cut into 1″ cubes or 1 pkg. Tenderloin tips, cut in cubes
Instructions
- In a large skillet, sauté 1/3 lb sliced mushrooms and 8 small pearl onions cut into fourths in 4 tablespoons hot butter until golden brown.
- Remove the mushrooms and onions from the skillet and set aside.
- Add 1/3 lb diced bacon to the skillet and fry until crisp; remove with a slotted spoon and reserve.
- Add 1 1/3 lb Top Sirloin steak cut into 1″ cubes (or 1 package Tenderloin tips, cut in cubes) to the skillet and fry in the bacon fat, stirring frequently, until well browned.
- Return the mushroom and onion mixture to the skillet and add 1 1/3 tablespoons flour; toss until the flour disappears.
- Add 2/3 cup Burgundy wine, 1 cup beef broth, 1 1/3 bay leaves, 2 2/3 cloves minced garlic, and 2/3 teaspoon ground thyme.
- Simmer, covered, for 30 minutes, stirring frequently.
- Add 2 cups diagonally sliced carrots and the cooked bacon, and cook covered for 15 minutes longer.
- Season with salt and pepper to taste.
- Before serving, remove the bay leaves.
- Serve the beef mixture over hot buttered noodles.
- Sprinkle with 2 tablespoons chopped parsley.
Notes & Wine Advice
Serving Advice
Serve this rich and flavorful Beef Burgundy over hot buttered noodles to soak up the delicious sauce. A simple green salad with a light vinaigrette pairs well to balance the richness. For a complete meal, consider crusty French bread to mop up any remaining sauce. Garnish with fresh chopped parsley for a bright finish. This dish is perfect for a cozy family dinner or a special occasion where hearty comfort food is appreciated.Variations
For a different texture and flavor, you can substitute the Top Sirloin steak with tenderloin tips as suggested. If you prefer a thicker sauce, increase the flour slightly or reduce the liquid by simmering uncovered for a few minutes at the end. For a lower-fat version, use turkey bacon instead of pork bacon and reduce the butter by half. You can also add other root vegetables like parsnips or turnips along with the carrots for added sweetness and variety. To make it gluten-free, use a gluten-free flour blend instead of regular flour and ensure the beef broth is gluten-free.Wine Advice
Pinot Noir: Pinot Noir complements Beef Burgundy beautifully due to its light to medium body and bright acidity, which balances the richness of the beef and the earthiness of the mushrooms and bacon. Beaujolais: Beaujolais, made from Gamay grapes, offers fruity and fresh notes that enhance the wine sauce in the dish without overpowering the delicate flavors of the pearl onions and carrots. For an alcohol-free option, substitute the Burgundy wine with a combination of grape juice and a splash of balsamic vinegar or use a non-alcoholic red wine to maintain the depth of flavor. Estimated ingredient cost: USD 6.50 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the edible portions of all ingredients as listed, assuming four equal servings. The beef is trimmed of excess fat, and the broth is standard beef broth. Butter and bacon fat are included in the fat content. The serving size corresponds to one quarter of the prepared dish served over noodles. Sodium includes added salt and naturally occurring sodium in broth and bacon. Optional sides and drinks are excluded.Nutrition values
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Ingredients and Character
Beef Burgundy, also known as Boeuf Bourguignon, is a classic French stew that highlights the rich flavors of beef slowly cooked in Burgundy wine. The main ingredients include tender cuts of beef such as Top Sirloin or tenderloin tips, which provide a juicy and flavorful base. Mushrooms and pearl onions add earthiness and sweetness, while diced bacon contributes a smoky depth and fat for cooking. Carrots bring a subtle sweetness and texture contrast. The use of Burgundy wine and beef broth creates a luscious sauce that infuses the meat and vegetables with complex flavors. Butter and flour are used to sauté and thicken the sauce, respectively, ensuring a velvety finish. Fresh parsley adds a bright herbal note at the end. This dish is known for its hearty, comforting qualities and is often associated with traditional French country cooking. The mushrooms in Beef Burgundy contribute a tender, slightly chewy texture that contrasts nicely with the softness of the cooked beef and carrots. Their earthiness complements the wine’s fruity acidity, creating a balanced flavor profile. Pearl onions, when cooked, become sweet and mellow, adding subtle bursts of flavor throughout the dish. The diced bacon not only imparts smokiness but also renders fat that enriches the sauce, helping to carry the flavors and add a silky mouthfeel. Butter is essential for sautéing and adds richness, while the flour acts as a thickening agent, giving the sauce body and a smooth consistency. The choice of Top Sirloin or tenderloin tips ensures the beef remains tender after simmering, as these cuts have enough marbling to stay juicy without becoming tough. The Burgundy wine is a key ingredient, providing acidity and complexity that tenderizes the meat and enhances the overall taste. Beef broth adds depth and umami, rounding out the sauce’s flavor. The bay leaves, garlic, and thyme contribute aromatic layers, with the thyme’s subtle earthiness and garlic’s pungency balancing the richness of the meat and wine. Carrots add a slight sweetness and a firm texture that contrasts with the softness of the other vegetables and meat. The final sprinkle of fresh parsley introduces a fresh, bright note that cuts through the richness, refreshing the palate. Each ingredient plays a specific role in creating a harmonious dish where textures and flavors complement one another, resulting in a classic stew that is both hearty and nuanced.
Practical Preparation
Preparing Beef Burgundy involves several steps that build layers of flavor. First, mushrooms and pearl onions are sautéed in butter until golden, then set aside to preserve their texture. Bacon is fried until crisp, rendering flavorful fat used to brown the beef cubes thoroughly. Browning the meat is essential to develop a rich, caramelized crust that enhances the stew's depth. After combining the browned beef with the mushroom and onion mixture, flour is added to create a roux that thickens the sauce. The addition of Burgundy wine, beef broth, bay leaves, garlic, and thyme introduces aromatic and savory elements. Simmering the stew covered allows the flavors to meld and the beef to become tender. Carrots and bacon are added later to maintain their texture and flavor. Seasoning with salt and pepper is done at the end to taste. Removing the bay leaves before serving ensures no bitter notes remain. Serving over hot buttered noodles helps soak up the flavorful sauce, making the dish satisfying and complete. When sautéing the mushrooms and pearl onions, it’s important to use medium heat and avoid overcrowding the pan to ensure they brown evenly and develop a golden color without steaming. Removing them before cooking the bacon prevents overcooking and preserves their texture. Frying the bacon until crisp not only adds flavor but also creates a flavorful fat base for browning the beef, which is crucial for developing the stew’s rich taste. Browning the beef cubes in batches helps maintain high heat and prevents steaming, which can cause the meat to become tough. Stirring frequently ensures even browning on all sides, creating a caramelized crust that locks in juices. After adding the flour, tossing the mixture until the flour disappears prevents lumps and helps form a smooth roux that thickens the sauce gradually as it simmers. Covering the stew during simmering traps moisture and heat, allowing the beef to become tender while the flavors meld. Adding the carrots and reserved bacon later in the cooking process preserves their texture and prevents the carrots from becoming mushy. Stirring frequently during simmering helps distribute flavors evenly and prevents sticking. Seasoning at the end allows for better control over saltiness, as the reduction of liquid during cooking concentrates flavors. Removing the bay leaves before serving avoids any bitter or overpowering herbal notes, ensuring a balanced final dish.
Serving and Variations
Beef Burgundy is traditionally served over buttered noodles, which absorb the rich sauce and complement the tender meat and vegetables. Alternatively, it can be served with mashed potatoes or crusty French bread for a similarly hearty experience. Garnishing with fresh parsley adds color and a fresh herbal note that brightens the dish. Variations include using different cuts of beef such as chuck or brisket for a more economical option, though cooking times may need adjustment. For a gluten-free version, substitute the flour with a gluten-free thickener. Some cooks add a splash of brandy or cognac for extra depth. Vegetables like parsnips or turnips can be added for additional sweetness and texture. To reduce fat, turkey bacon and less butter can be used. This dish is ideal for family dinners, special occasions, or any time a comforting, flavorful stew is desired. Serving Beef Burgundy over hot buttered noodles is traditional because the noodles soak up the rich sauce, creating a satisfying combination of textures and flavors. For a lighter option, steamed green beans or a simple green salad can be served alongside to add freshness and balance the richness of the stew. Leftovers reheat well and can be enjoyed as a comforting meal the next day, with the flavors often deepening overnight. To customize the dish, one might experiment with adding a splash of cream at the end for a richer sauce or incorporating a handful of fresh mushrooms at the last minute to add a fresh, earthy bite. For a vegetarian twist, mushrooms and pearl onions can be cooked with vegetable broth and wine, omitting the beef and bacon, though this changes the character of the dish significantly. Adjusting herbs, such as adding rosemary or bay leaf alternatives, can also subtly shift the flavor profile. Meal planning with Beef Burgundy in mind allows for easy preparation ahead of time, as the stew benefits from resting and reheating, which enhances the melding of flavors. Pairing it with a robust red wine complements the dish and elevates the dining experience. Garnishing with chopped parsley just before serving adds a pop of color and freshness that brightens the plate visually and in taste. This dish suits both casual family dinners and more formal occasions, offering versatility in presentation and accompaniments. Browse our beef recipes for more ideas. General kitchen guidance is available from the FDA.