Beef Burgundy

This rich sauce is delicious served over hot cooked rice, pasta, or mashed potatoes. It’s a classic—perfect for a holiday meal.

Serves: 8Hands-on: 30 minutesTotal: 7 hours 45 minutesDifficulty: Medium

Serves: 8


  • 2 lbs. round steak
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 3 medium onions, peeled and chopped, divided
  • 6 cloves garlic, peeled and minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup burgundy wine
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. olive oil
  • 1 cup beef broth
  • 1 package (8 oz.) sliced mushrooms
  • 1⁄3 cup chopped flat-leaf parsley


  • Trim excess fat from steak and cut into 2-inch cubes. Sprinkle with salt and pepper and place in large glass bowl. Top with one of the onions, the garlic, thyme, bay leaf, and wine. Cover and refrigerate for 6 hours.
  • Drain beef, reserving marinade, and dredge in flour. In a large skillet, heat oil over medium-high heat. Add remaining two onions and cook until crisp-tender, about 5 minutes, stirring frequently.
  • Add the meat; cook and stir for 4 to 5 minutes until browned. Add reserved marinade and beef broth and bring to a simmer. Reduce heat, cover, and simmer for 1 hour or until beef is tender.
  • Add mushrooms and parsley; simmer for another 10 to 15 minutes or until sauce is thickened and mushrooms are tender. Serve immediately.