The best beef burgundy recipes. Get inspired!

Do you like French cuisine and would you like to try beef burgundy recipes?

If you haven’t tasted this delicacy yet, it will be a real gourmet experience for you.

Take a look at our recipes that allow you to prepare this delicious treat in several ways.

French-style meat with mushrooms

This dish is a harmonious combination of excellent beef, which is complemented by a superb red wine sauce and delicious mushrooms. The preparation is easy and quick, and it can also be a great dish for a family celebration. If you’re a fan of mushrooms, check out the best mushroom sauce recipes .

Ingredients:

• 1 kg of beef
• 10 kg of bacon
• 450 g brown mushrooms (or fresh porcini mushrooms)
• 250 ml of quality Burgundy wine
• 250 ml of beef broth
• 4 tablespoons sunflower/olive oil (according to stock)
• 2 large onions
• 1 tablespoon of minced dried garlic
• 1 teaspoon of dried ground ginger
• 1 tablespoon of brown sugar
• 1 tablespoon of tomato puree
• 4 tablespoons of semi-coarse flour
• 2 tablespoons of fresh thyme
• 2 bay leaves
• 4 sage leaves
• 1-2 teaspoons of salt
• 1/2 teaspoon ground black pepper

Method:

• Prepare a wooden cutting board, a sharp knife and cut the beef into equal, medium-sized pieces.
• Put them in a bowl, salt, pepper and cover with flour.
• Mix thoroughly so that both the flour and the spices are evenly distributed.
• Wipe the mushrooms with a kitchen towel or napkin, cut into slices and set aside for now.
• Mix the beef stock with the tomato puree and also set aside.
• A cast iron pan or pot will be best for preparation, but if you don’t have one, simply use what you’re used to.
• Put oil in a pot/pan, throw the meat on it and brown it on all sides, turning constantly.
• The meat will brown in 3 to 5 minutes. Then immediately put it aside so that it does not get cold.
• Once you’ve removed the meat, throw the bacon into the pan and sauté until it releases all the fat that has combined with the remaining oil.
• Add the cleaned and chopped onion and let it fry until it becomes translucent.
• Immediately add the chopped garlic with the brown sugar and reduce the heat to low.
• Stirring constantly, wait until the sugar caramelizes.
• Lowering the temperature is important, otherwise the sugar could burn.
• When the sugar is golden, put the chopped mushrooms in the pan and add a little salt.
• Increase the heat to medium and let the mushrooms work until all the water that the mushrooms released has evaporated from the pot.
• When the liquid is gone, pour in the red wine and let it cook for about 3 minutes to evaporate the alcohol from the wine.
• Then immediately add the thyme, bay leaves and sage. Add the beef broth and mix thoroughly.
• Finally, put the beef back in with the juices and let it heat through.
• You can add salt and pepper to taste.
• Then just serve according to your own taste.

Beef Burgundy with carrots and shallots

Another variant of the popular French classic is this time prepared together with carrots. The beef will be accompanied by a top-quality red wine, thanks to which a luxurious sauce with a rich taste will be conjured. The food is hearty and perfectly filling. You will find that you will be happy to return to it.

Ingredients:

• 3 1/2 tablespoons olive oil
• 6 – 8 slices of bacon
• 2 kg of lean beef
• Salt
• Ground black pepper
• 2 – 3 larger carrots
• 12 small shallots or 2 medium onions
• 350 g of fresh mushrooms
• 2 – 3 cups of red wine (ideally Burgundian or Beaujolais)
• 2 – 3 cups of beef broth
• 1 tablespoon of tomato puree
• 1/2 cup pureed tomatoes
• 1/4 cup flour
• 3 cloves of garlic
• 1 teaspoon of thyme
• 2 – 3 bay leaves

Method:

• First, you prepare the individual ingredients, which you will gradually add to the pot.
• Cut the meat into cubes of the same size, approx. 1.5 cm x 1.5 cm.
• Peel the carrot and cut it into slices. Clean the onion and leave the pearl whole, cut it into cubes with a classical knife.
• Lightly wipe the mushrooms and cut them into slices or quarters, depending on how big they are.
• Peel the garlic and press it through a garlic press. If you don’t have it, spread it on a cutting board with a little salt.
• It is best to prepare a cast-iron pot, which you place on the stove and let it heat up.
• Throw in the bacon cut into pieces, add olive oil and let it fry until the bacon is crispy.
• Once the bacon is done, use a spoon to remove it from the pot.
• Add the chopped meat to the pot, salt and pepper and let it brown on all sides for 3 minutes. Then remove all the pieces of meat and set aside like bacon.
• Add the carrots, onions and mushrooms to the pot and sauté for about 3 minutes, until the vegetables have a softer texture. Also remove from pot and set aside.
• Pour the wine into the pot and let it bubble. Then add the beef stock and let it boil again.
• Mix in the tomato puree, strained tomatoes and flour, mix thoroughly and let it cook for about 15 minutes, stirring occasionally.
• Immediately after that, return the meat, carrots and bacon to the pot, throw in the thyme, garlic and bay leaf, stir and tap.
• Let it cook for about 2 hours until the beef is tender (sometimes only an hour and a half is enough).
• You can decorate the finished dish with a sprig of thyme when serving.

Meat in wine with mushrooms and egg noodles

If you love beef and pasta, then this beef burgundy version will definitely hit the spot. It is very delicious and easy to prepare.

Ingredients:

• 1.5 kg of lean beef
• 6 spoons of semi-coarse flour
• 3 medium-sized carrots
• 1 package of thawed pearl onions
• 250 g of brown mushrooms
• 3 cloves of garlic
• 1 cup of beef broth
• 1 cup of dry red wine
• 1 small tomato puree
• 1 1/2 teaspoons salt
• 1 teaspoon of dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 bag of egg noodles (500 g)
• 1 handful of fresh thyme

Method:

• Clean the carrot and the mushrooms and cut them into slices.
• Peel and grind the garlic, ideally in a kitchen mortar.
• Cut the beef into equal-sized pieces and place in a bowl.
• Sprinkle it with flour in a bowl and mix thoroughly.
• Prepare a slow cooker and put meat, carrots, onions and mushrooms in it.
• Mix the beef broth with red wine, tomato puree, salt, rosemary, thyme and black pepper.
• Pour the well-mixed mixture into the slow cooker for the meat and stir.
• Cover and cook on medium for 8 hours.
• Before the end of cooking, just cook the noodles according to the instructions on the package.
• Serve by placing some of the cooked noodles on a plate and pouring over the beef burgundy.
• Garnish with fresh thyme before serving.

Tender beef stewed in extra virgin olive oil

This recipe is simple and can be a quick dinner or a hearty lunch. Even beginners can certainly prepare it. The resulting dish is slightly spicy and very juicy, and full of perfectly soft pieces of beef, mushrooms and onions.

Ingredients:

• 3 tablespoons of extra virgin olive oil
• 1.5 kg of beef
• 3 tablespoons of semi-coarse flour
• 350 g of mushrooms (champignons, champignons)
• 15 pearl onions (if you don’t have one, add 1 large yellow or red onion)
• 3 cloves of garlic
• 2 tablespoons of balsamic vinegar
• 2 cups of beef broth
• 2 cups of dry red wine
• 2 sprigs of fresh thyme
• 1-2 sprigs of fresh thyme
• 2 bay leaves
• 1-2 teaspoons of salt (depends on how much salt you use)
• 1 teaspoon ground black pepper
• 1 tablespoon cornstarch

Method:

• First, clean the mushrooms and cut them into slices.
• Peel the garlic and mince it thoroughly. You can use a mortar or try it with a knife on a cutting board.
• It is best to prepare a cast iron pot and let it heat up on the stove.
• Pour olive oil, throw the diced beef on it and cover with flour.
• Stir occasionally until the meat is lightly browned.
• As soon as the meat begins to brown slowly, take it out of the pot, for example onto a plate, and put it aside for a while.
• Add chopped mushrooms, whole pearl onions or diced large onions to the pot and cook for about 4 minutes.
• Cover with balsamic vinegar, throw in the garlic and let it fry for about 2 minutes.
• At this stage, add the beef stock and wine and mix thoroughly. If the food sticks to the bottom of the pot, use a flat wooden spoon to scrape it lightly so that the food does not stick.
• When the bottom is pretty smooth, sprinkle the meat, rosemary, thyme and bay leaf.
• Season with salt and pepper, mix carefully, cover and let it cook on medium heat for about 1 and a half hours.
• You can tell when the dish is ready when the meat is soft and very tender.
• Finally, mix some water with cornstarch, pour into the pot and mix.
• When the mixture thickens a little, it’s time to remove it from the heat.
• Mashed potatoes or mashed potatoes are ideal as a side dish.
• Serve by placing the mash in the center of the plate and pouring the finished dish over it.

Beef patty with wine and cognac

It’s actually a top beef stew made for cold days. Beef Burgundy in this version is flavored with excellent cognac in addition to wine. When it comes to side dishes, there are no limits to imagination. Someone serves this dish with mashed potatoes, another likes boiled potatoes, another likes egg noodles or rice, but there are also those who eat it with bread or without anything at all.

Ingredients:

• 8 – 10 slices of bacon
• 1-2 tablespoons of sunflower oil
• 1.5 kg of beef
• Salt
• Ground black pepper
• 5 medium sized carrots
• 1 large onion (yellow or red)
• 4 cloves of garlic
• 2 tablespoons semi-coarse flour
• 1 bottle of red wine (750 ml)
• 1 mug of cognac
• 2 cups of beef broth
• 1 – 2 spoons of tomato puree
• 2 teaspoons fresh thyme
• 4 tablespoons of unsalted butter
• 1 – 2 bay leaves
• 1 pack of thawed pearl onions
• 300 g of fresh white mushrooms

Method:

• Cut the bacon into strips and the meat into cubes about 2 cm in size.
• Peel the carrot and cut it into slices.
• Clean and dice the onion.
• Peel the garlic and mash it through a garlic press.
• Clean the mushrooms with a dry cloth or kitchen towel and cut them into slices.
• Mix salt, pepper and flour in a small bowl, put the meat in it and mix thoroughly so that every piece of meat is really coated.
• Put oil in a pot (ideally cast iron, but if you don’t have one, it doesn’t matter) and throw in the chopped bacon.
• Saute over medium heat until bacon renders fat and turns golden brown.
• Then remove it from the pot with a spoon or slotted ladle and set it aside.
• Add the beef and sear on all sides until lightly browned.
• Also, remove the meat from the pot and set aside with the bacon.
• Pour chopped carrots, onions, salt and pepper into the pot.
• Let it cook for about 12 minutes, or even less time, until the vegetables take on a brown hue.
• Then add the garlic and let it cook for about a minute more.
• Return the meat and bacon back to the pot and stir.
• Cook for 5 minutes, stirring frequently.
• Take a flat wooden spatula and carefully peel the stuck-on pieces from the bottom while slowly pouring in the wine.
• When the bottom is peeled off, add cognac and beef broth.
• Mix and let it bubble for a while.
• Add the tomato puree, chopped thyme, whole bay leaves and mix thoroughly.
• Close the pot with a lid, put it in the oven heated to 200 degrees and let the mixture cook/bake for 2-3 hours, stirring occasionally.
• While the meat is cooking in the oven, prepare the mushrooms and pearl onions.
• Put the butter in a pan or small pot and let it melt over medium heat.
• Pour the whole package of pearl onions over the melted butter and throw in the wiped, sliced mushrooms.
• Season with salt, pepper and sauté for about 8 minutes, until everything is golden brown.
• Put it aside until the meat is done.
• When the beef is soft and tender, remove the pot from the oven and place on the stove.
• Remove the lid and set the heat to medium.
• Add the onions and mushrooms, bring to a boil, then reduce the heat.
• Cook for about 15-20 minutes, then turn off the heat and let it rest for another 15 minutes.
• Before serving, don’t forget to remove the bay leaf and season if necessary.
• Serve ideally with mashed potatoes, but egg noodles or rice are also good.

Meat prepared in the style of Julia Child

There are many versions of the popular French delicacy that is known around the world. You may not know this one, but believe me, you will love it. After all, it is an ideal dish for all those who like marjoram and other popular spices. The finished delicacy will surprise you with its full taste and richness.

Ingredients:

• 100 g of English bacon
• 1 large onion
• 3 spoons of flour
• 1/2 – 1 teaspoon of salt
• 1/4 teaspoon pepper
• 1.5 kg of beef
• 1 teaspoon dried marjoram
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 2 bay leaves
• 1 1/2 cups red wine
• 2 cups of beef broth
• 20 pearl bulbs
• 350 g of mushrooms (champignons, champignons)

Method:

• Dice the bacon and place in a saucepan over medium heat to render the fat.
• Once it’s crispy and golden brown, remove it to a plate with a napkin to drain the grease and set it aside for now.
• Pour the diced onion into the pot and let it fry until it has a golden color.
• Remove again and set aside.
• Put the diced beef in a bowl, add salt, pepper, flour and mix thoroughly so that the flour and spices get everywhere.
• Throw in the pan and sauté until the meat is brown.
• When it gets the right color, pour wine, beef stock, herbs, bacon and onion over the meat and cover.
• Let it cook on medium heat for about 1 1/2 hours, or 2 hours, depending on the meat.
• Throw in the pearl onions and mushrooms and let it cook for another 20 minutes.
• When the meat is fork-tender and of a fine consistency, the dish is ready.
• Serve on mashed potatoes or mashed potatoes.