Beef Burgundy


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2hrs 15mins

Ingredients Nutrition


  1. Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
  2. Transfer bacon with slotted spoon to a medium bowl; set aside.
  3. Brown meat with garlic, transferring it to a plate.
  4. Sprinkle evenly with salt and pepper.
  5. Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
  6. Transfer mushrooms to bowl with bacon.
  7. Set aside.
  8. Return meat with any juices to pan; add onions, broth, wine, and thyme.
  9. Bring to a boil; reduce heat to low.
  10. Cover; simmer 1 hour.
  11. Combine flour and water, mixing until smooth.
  12. Stir into meat mixture.
  13. Stir in reserved mushroom mixture.
  14. Bring to a boil; reduce heat.
  15. Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
  16. Remove thyme sprig if fresh thyme was used.
  17. Serve over noodles, rice or potatoes, if desired.

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