Shakin & Bakin Foodie Blog

If you love eating Beef Burgandy, you really need to try this recipe by Chef Stuart. You can serve it with boiled potatoes or with egg noodles. This recipe will make 4 hearty servings.

Beef Burgandy Recipe

2 lbs. lean sirlon
1 (8 ounce) container white mushrooms, thinly sliced
1-2 whole cloves
3 tablespoons olive oil, divided
3 slices bacon, chopped
1 tablespoon flour
Bouquet Garni (3-4 sprigs each of sage and fresh thyme, tied with kitchen string)
1 onion, minced
1 carrot
6 whole black peppercorns
1 bottle red Burgundy wine
1 cup pearl onions
parsley for garnishing

Cut the sirloin into 1" cubes, slice the carrot and mince the onion. Place the sirloin cubes, onion, carrots, clove and peppercorns into a marinating container. Pour 2 tablespoons of olive oil and the wine over the meat. Marinate in the refrigerator for at least 3 hours...for the best flavor, let it marinate over night.

In a large dutch oven (stock pot) over medium heat, add the bacon to the pot and simmer. Remove and set aside. Add onions and mushrooms and simmer until golden brown and then transfer to a plate, set aside. Add 1 tablespoon of olive oil to the pan, drain meat and reserve the marinade. Add flour to the meat and brown, stirring constantly so it does not burn. Add the marinade to the skillet, season with salt and pepper and add the bouquet garni. Cover, reduce heat to low and simmer for 2 hours. Add pearl onions and mushrooms 15 minutes before serving. Before serving, remove the garni bouquet and garnish with parsley.