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Beef Burgundy

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“This is a fabulous recipe--one of my favorites! It is time consuming but so very worth it. I have doubled the recipe and frozen in individual size portions for leftover night. Enjoy! OAMC also.”

Ingredients Nutrition


  1. Brown salt pork in a large skillet. Put into a 3 1/2-quart oven-safe casserole.
  2. Fry bacon until lightly crisp. Cut into small pieces and add to the salt pork.
  3. Drain bacon fat and reserve.
  4. Brown 1/2 the beef in 2 T. of the bacon fat.
  5. Remove beef to the casserole. Repeat with remaining beef cubes.
  6. Mix flour with 2 T. bacon fat. Cook on med-low. Stir until well browned.
  7. Remove from heat; stir in beef stock and wine. Return to heat and bring to a boil; reduce heat and simmer until thickened.
  8. Add seasonings. Stir, pour over the meat mixture in casserole.
  9. Cover and bake at 375° for 1 1/2 hours. Remove from heat and add the vegetables. Cover and bake for 1 1/2 hours longer.
  10. Remove bay leaves.
  11. Serve with rice or flat noodles.
  12. For OAMC: After all has cooled, put some noodles and some of the beef mixture into freezer ziplock bags or use a vacuum sealer after slightly frozen. To cook: Boil in bag or microwave. **I do this a lot with this recipe and its fantastic**.

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