Beef Burgundy
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Id been making a pretty standard version of Beef Burgundy (Boeuf Bourguignon) for several years, when one night at a friends house, she served a very unique version of a meal by the same name. Shed found it in a heart-healthy cookbook which she was using since her husbands bypass surgery. But she changed it up a bit, due to a lack of burgundy wine in her pantry at the time. It is how can I put this? AMAZING!! And I think what makes it so amazing (in addition to the herbs in it) is that it doesnt use burgundy at all. In fact, there isnt a drop of dry red wine in this!! In its place, cream (sweet) sherry is used. Well, since theres no way around it, to find out how great this dinner is, youll just have to try it for yourself!! Im sure youll enjoy it as much as we have!!!! {I should probably change the name . ;-) } Now, this is the kind of meal you can serve to any company you might be having, or even for your family for a weeknight supper. But since its a bit more on the fancy side, it might be a bit more pricey than the typical hamburger or chicken dinner. But we here at Dirt Cheap Dinners always strive to keep the price of EVERY meal down. So compared to just about any other company-quality dinner, this one will cost FAR less than usual. Just add a vegetable on the side and youve got a great dinner for company, waaaaaay cheaper than taking your guests out!! Prep time: 15 minutes Cook time: 1 hour, 30 min. Total time 1 hours, 45 minutes Serves: 6 Total cost: $16.95 Cost per serving (with noodles) : $2.83
ingredients
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serves: 6
4-5 large onions, sliced into rings
4 T olive oil, divided
2 lb beef, cut into 1" cubes (If you partially freeze the meat or freeze it solid and then partially thaw it, it's much easier to cut)
3 T flour
2 t dried marjoram (double if using fresh)
2 t dried thyme (double if using fresh)
1/4 t freshly ground black pepper
salt to taste (optional)
1 c beef broth (or 1 t beef stock granules in boiling water to make 1 c)
1 t beef bouillon granules or 1 bouillon cube
c 1¾ cream sherry, port or marsala wine
1/2 lb - 1 mushrooms, sliced or quartered
Servings Per Recipe: 6
Amount per Serving
Calories: 454
- Total Fat: 27.6 g
- Saturated Fat: 8.4 g
- Trans Fat: 0 g
- Cholesterol: 93.9 mg
- Sodium: 247.9 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Protein: 34.5 g
preparation
1. In a large pot/Dutch oven, cook onions in oil until tender and starting to brown. Remove and reserve.
2. Add beef to remaining oil. Add a bit of oil if needed. Brown over medium-high heat until the juices start to brown onto the pan. Remove from heat.
3. Add the flour to the remaining oil in the pan and stir into the oil and meat thoroughly. Sprinkle the seasonings in and mix thoroughly.
4. Return to heat and add the broth, wine and bouillon cube/granules, deglazing the pan as you stir them in.
5. Test the sauce – if desired, add a bit of salt to taste
6. Simmer on low 1½ – 2 hours, adding the mushrooms and reserved onions the last 15-30 minutes.
7. Serve over noodles, mashed potatoes, or rice.
8. NOTE: Chuck, round steak or london broil are usually pretty inexpensive – at least when on sale and that’s the only way I buy most ingredients!! Brisket would be fantastic in this, but it’s usually too big and pricey for me. I remember buying it at Walmart years ago when they’d marked it down but even storing half of it in the freezer won’t usually work due to the price/lb….. I usually get onions and mushrooms at the 99 cent store where the onions are 2-3 lb/$1.00 and the mushrooms (white button AND crimini [baby bellas] are $1.oo/5 oz. ~$3.00/lb.) Some of the ethnic stores in the area have onions really cheap though they usually don’t feature mushrooms. Also the regular grocery stores have bulk mushrooms which are usually a pretty good price….
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