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Burgundy Beef

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Betty Crocker Kitchens
Updated May 4, 2005
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This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.

Burgundy Beef

  • Prep Time 20 min
  • Total 1 hr 35 min
  • Servings 6
  • Ingredients 11
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
  • Step 
    2
    Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.
  • Step 
    3
    Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
  • Step 
    4
    Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
  • Step 
    5
    Add mushrooms and onions; heat through, stirring occasionally.

Nutrition

230 Calories
8 g Total Fat
30 g Protein
11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
75 mg
Sodium
650 mg
Potassium
720 mg
Total Carbohydrate
11 g
Dietary Fiber
2 g
Protein
30 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
2 Vegetable; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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