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Beef Burgundy

Active Time: 30 minutes

Total Time: 2½ -3 hours

Serves: 6 servings

INGREDIENTS

Beef Burgundy

DIRECTIONS

  • In stockpot or Dutch oven with tight fitting lid, cook bacon over medium heat. Remove from pan when crispy; drain. Remove ½ of bacon drippings from pan; reserve.
  • Combine flour and thyme in a 1-gallon recloseable food storage bag; salt and pepper taste. Add in beef; seal bag. Shake to coat beef. Place pot back over heat and increase to medium-high. When hot, add ½ the beef and brown; remove from pan and repeat with remaining beef adding additional bacon drippings as needed. Set brown beef aside.
  • Add additional bacon drippings to pan as needed. Add in carrots, onions, celery, mushrooms and garlic; salt and pepper. Sauté 5 minutes. Add in wine; simmer 2 minutes.
  • Stir in beef broth, tomato paste, fresh thyme and bay leaf. Add beef and bacon back in. Bring to a boil; reduce heat to simmer. Cover tightly. Simmer, stirring occasionally, 2-2½ hours.
  • Serve over mashed potatoes, if desired.

NUTRITIONAL INFORMATION

Serving Size: 1/6 of recipe
  • Calories440kcal
  • Total Fat14g
  • Saturated Fat4g
  • Cholesterol10mg
  • Sodium560mg
  • Carbohydrates15g
  • Fiber3g
  • Protein56g