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Beef Burgundy

Adapted from the Artist in the Kitchen Cookbook


  • 8 TB. olive oil

  • 1 TB  butter

  • 2 ½ lbs. boneless beef chuck or round or sirloin tip, cut into 1 ½ inch pieces

  • 3 TB. brandy

  • 12-15 small white onions peeled or equivalent of medium onions quartered

  • 1 lb. fresh mushrooms, halved if large

  • 4 to 6 TB. flour

  • 2 beef bouillon cubes crushed in 2 tsp. water to make a paste

  • 2 TB. tomato paste

  • 1 ½ cups Burgundy or other red wine

  • ½ cup dry sherry

  • ¾ cup port

  • 1 ¼ cups beef broth, made from RRF soup bones or store-bought salt and pepper to taste

  • 1 bay leaf


Preheat oven to 350 degrees F.

Brown beef in small batches in 2 TB. olive oil in ovenproof pan. Remove as it browns. Add more oil as needed. Return beef to pan.

In a saucepan heat brandy, then ignite and pour over beef. Then remove beef and juices from pan.

Add 2 TB. oil, then onions and mushrooms. Cook over low heat covered until onions are light brown. Remove from pan.

Stir in flour, beef bouillon paste, tomato paste and blend. Add red wine, sherry, port and beef broth and bring to a boil. Remove from heat. Add beef, pepper and bayleaf. Cover and bake for 1 hour. Add onions and mushrooms and bake for an additional 30 minutes.

To thicken sauce if desired, melt 1 TB. butter in saucepan and add 2 TB. flour. Cook until thoroughly combined. Add and whisk in a small amount of liquid from stew pot, then adding more a little at a time until all the liquid is added. Pour over the stew meat and vegetables. Serves 6.

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