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Quick Beef Burgundy

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“This is a quick recipe I make anytime I can't decide what I want for dinner. Sometimes I vary it with more veggies or sour cream depending on my taste that day. I also adjust the liquids to make the amount of gravy/sauce I want - which is a lot so I tend to be more heavy handed than I wrote this for. Adjust to your personal taste. ;) I usually serve it over pasta, but it goes great with mashed potatoes as well! My kids love it and so do my friends and family. **Last time I made this I omitted the broth and increased the red wine - turned out great - just seasoned to taste. I added a tbsp of Tony Cachere's Cajun Brown Gravy mix to the sauce in place of the corn starch and salt. See pics! Yummy!! Great one to experiment with to your tastes!!”

Ingredients Nutrition


  1. In deep, large skillet brown beef with olive oil, garlic, black and white pepper.
  2. Add onions and cook for another 2 minutes.
  3. Pour broth and red wine over beef and onions and bring to a simmer.
  4. Add bay leaf and simmer for 10 minutes or so to absorb flavors, adding spices to taste.
  5. Add sliced mushrooms and cook until desired consistency, approximately 5-7 minutes.
  6. Mix cold water and corn starch in cup and spoon into skillet until desired thickness of gravy is achieved.
  7. Remove bay leaf and cook and additional 5 minutes to ensure starch is cooked (no starchy flavor left over).
  8. Be sure to stir fairly frequently.
  9. If desired, mix in sour cream for a creamy gravy or leave alone for burgundy flavor.
  10. Serve over your favorite pasta (i.e. Cellentani,farfalle, ziti, etc) or mashed potatoes and a fresh veggie like sautéed green beans or green salad.
  11. Enjoy! ;).

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