Name: Beef Burgundy
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Beef Burgundy

1. 2-2/3 cups dry red wine, divided -

2. 1 small onion, sliced -

3. 2 sprigs fresh parsley, stems removed -

4. 4-1/2 teaspoons canola oil -

5. 1 garlic clove, crushed -

6. 1 bay leaf -

7. 1/8 teaspoon white pepper -

8. Dash dried thyme -

9. 1 beef sirloin tip roast (2 pounds), cut into 1-inch cubes -

10. 2 tablespoons all-purpose flour -

11. 3 tablespoons butter, divided -

12. 1/2 cup condensed beef consomme, undiluted -

13. 6 cups water -

14. 20 pearl onions -

15. 1 cup sliced fresh mushrooms -

16. Hot cooked noodles -

How to cook deliciously - Beef Burgundy

1. Stage

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.

2. Stage

Drain marinade from beef; pat meat dry with paper towels. Coat beef with flour.

3. Stage

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.

4. Stage

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.