Beef Burgundy Recipe

Beef burgundy is an aromatic beef stew made with burgundy wine. Cooked with cubed beef, along with vegetables and herbed with thyme and parsley, the beef burgundy is spiced with garlic. Finished with sliced almonds for a mild sweet and nutty taste, it goes great with rice, noodles or even soft bread rolls.


Health IndexAverageCuisine
Main Ingredient


 All purpose flour1⁄2 Cup (8 tbs)
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Beef round steak1 1⁄2 Pound, cut into 1 inch pieces
 Oil5 Tablespoon (Divided)
 Water1 1⁄2 Cup (24 tbs)
 Burgundy wine1 Cup (16 tbs)
 Onion1 Medium, thinly sliced
 Snipped fresh parsley1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), halved
 Bay leaves2
 Instant beef bouillon granules1 1⁄2 Teaspoon
 Dried thyme leaves1 Teaspoon
 Fresh mushroom8 Ounce, sliced
 Sliced almonds1⁄4 Cup (4 tbs)
 Hot cooked rice/Noodles2 Cup (32 tbs) (As Desired)

Nutrition Facts

Serving size: Complete recipe

Calories 3390 Calories from Fat 1364

% Daily Value*

Total Fat 154 g236.8%

Saturated Fat 11.4 g57.1%

Trans Fat 0 g

Cholesterol 0.3 mg

Sodium 3307.2 mg137.8%

Total Carbohydrates 211 g70.2%

Dietary Fiber 14.8 g59.4%

Sugars 15 g

Protein 238 g475.9%

Vitamin A 56.9% Vitamin C 110.8%

Calcium 30.7% Iron 112.9%

*Based on a 2000 Calorie diet


Mix flour, salt and pepper in large plastic food storage bag.
Add beef.
Shake to coat.
Heat 4 tablespoons Oil in Dutch oven.
Add beef and any remaining flour mixture.
Brown over medium-high heat.
Stir in water, wine, onion, parsley, garlic, bay leaves, bouillon granules and thyme.
Heat to boiling.
Reduce heat.
Simmer 1 1/2 to 2 hours, or until beef is tender, stirring occasionally.
Stir in mushrooms; re-cover.
Simmer 20 to 30 minutes longer, or until mushrooms are tender.
Remove and discard garlic cloves and bay leaves.
Meanwhile, heat remaining 1 tablespoon Oil in small skillet.
Add almonds.
Cook over moderate heat, stirring constantly, until almonds are lightly browned.
Stir into beef mixture just before serving.