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Burgundy Beef Loaf

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“My family enjoyed this recipe. I got it out of a cookbook years ago, but I can't remember which one. Prep time is approximate.”
2hrs 15mins

Ingredients Nutrition


  1. Combine wine, celery, garlic and bay leaf in a small saucepan; bring to boiling; lower heat; simmer, uncovered until volume is reduced to half, about 10 minutes.
  2. Remove and discard garlic and bay leaf; cool wine mixture completely.
  3. Combine beef, bread crumbs, onion, parsley, salt, rosemary, thyme, and pepper in a large bowl; add the wine mixture, eggs, Worcestershire and 1/2 cup of the beef broth (reserving the rest of the broth for sauce).
  4. Mix until well blended.
  5. Shape into an oval loaf on a lightly oiled shallow baking pan.
  6. Bake at 350 degrees for 1 hour and 10 minutes or until loaf is a rich brown.
  7. Remove with 2 wide spatulas to a heated platter; keep warm.
  8. Add reserved broth and 1/4 cup water to drippings in baking pan; bring to boiling, stirring constantly to loosen browned bits.
  9. Strain into a 1 cup measure.
  10. (Add water to make 1 cup).
  11. Make Burgundy sauce (recipe below).
  12. Arrange small buttered whole carrots, onions and sauteed mushrooms on platter with loaf, if you wish; sprinkle with parsley.
  13. Serve with Burgundy Sauce.
  14. Serves 8-10.
  15. FOR THE BURGANDY SAUCE: Saute 1 tblsp chopped shallots or green onion in 2 tblsp butter or margarine in a medium size saucepan, about 2 minutes.
  16. Stir in 3 tblsp.
  17. flour; gradually add the reserved broth and 1/2 cup Burgundy wine.
  18. Cook, stirring constantly, until sauce thickens and bubbles 2 minutes.
  19. Stir in 1 teaspoon chopped parsley.
  20. Makes about 1-1/2 cups.

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