Smoky Beef Burgundy
Beef Burgundy is a classic dish that is great for feeding a crowd. This version gets its smoky flavor from thick-cut bacon cut into lardons, or thin strips. Serve with crusty bread, wide noodles, or rice.
Serves: 8Hands-on: 25 minutesTotal: 7 hoursDifficulty: Easy
- 1¼ cups Burgundy wine
- 5 Tbsp. olive oil, divided
- 3 Tbsp. soy sauce
- 3 Tbsp. oyster sauce
- 4 cloves garlic, minced
- 1 tsp. dried marjoram leaves
- 2 Tbsp. butter
- 2 lbs. sirloin strip steak, cubed
- 2 medium onions, peeled and chopped
- 6 strips thick-cut bacon, cut into ¼" pieces
- 1 package (8 oz.) small whole button mushrooms, cleaned and ends trimmed
- 2 Tbsp. all-purpose flour
- ⅛ tsp. ground black pepper
- 1½ cups beef broth
- 1 Tbsp. chopped parsley
- In large bowl, combine wine, ¼ cup olive oil, soy sauce, oyster sauce, garlic, and marjoram leaves; mix well. Add steak; cover and refrigerate for 6 hours. When ready to cook, drain meat, reserving marinade.
- In a Dutch oven over medium-high heat, heat butter and the remaining 1 tablespoon of olive oil. Add beef and cook until browned on all sides, about 5–6 minutes. Remove meat from pan. To the Dutch oven, add onion, bacon, and mushrooms; cook, stirring frequently, for 10 minutes. Sprinkle with flour and pepper; cook and stir until bubbly.
- Return beef to skillet with broth and reserved marinade. Heat until mixture starts to simmer, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Sprinkle with parsley before serving.