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

Serves: 8


  • 1 1⁄4 cups Burgundy wine
  • 5 Tbsp. olive oil, divided
  • 3 Tbsp. soy sauce
  • 3 Tbsp. oyster sauce
  • 4 cloves garlic, peeled and 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 1⁄4-inch pieces
  • 1 package (8 oz.) small whole button mushrooms, cleaned and ends trimmed
  • 2 Tbsp. all-purpose flour
  • 1⁄8 tsp. ground black pepper
  • 1 1⁄2 cups beef broth
  • 1 Tbsp. chopped parsley


  • In large bowl, combine wine, 1⁄4 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 to 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.