Beef Burgundy I

Beef Burgundy I - American Everyday Cooking

Casseroles are a mom’s best friend. They’re easy to make, usually delicious, and feed an army. This beef burgundy recipe is no exception! It has all the flavors of your favorite French dish with none of the fuss. Tune in for more great recipes like this one on our blog today!

prep: 20 mins cook: 2 hrs total: 2 hrs 20 mins Servings: 7 Yield: 7 servings


2 ½ cups sliced fresh mushrooms

2 cups beef broth

2 pounds round steak, cut into small pieces

2 tablespoons olive oil

½ teaspoon dried thyme, crushed

1 ½ cups dry red wine

1 teaspoon salt

3 tablespoons all-purpose flour

¼ teaspoon ground black pepper

½ teaspoon dried marjoram, crushed

3 onions, sliced


In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.

Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.

Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.

Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Nutrition Facts:

Per Serving: 257 calories; protein 18.1g; carbohydrates 10.4g; fat 11.6g; cholesterol 44.7mg; sodium 669.8mg.

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