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
  • ½ tsp. salt
  • ¼ 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
  • ⅓ cup chopped flat-leaf parsley


  • Trim excess fat from steak and cut into 2" 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.