Beef Burgundy


Served with Potatoes.   You can serve with pasta, rice, or by itself!

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Beef Burgundy
Recipe Type: Main
Cuisine: American French
Author: Chris Frisina
Prep time:
Cook time:
Total time:
Serves: 20 servings
A beef cut of meat in a pinot noir mushroom sauce. Used to serve over potatoes, pasta, or other starch.
  • 5 lbs beef chuck roast
  • .5 cups Flour
  • 1 750ml bottle Pinot Noir (2.5 cups initially, and rest for taste or reheating)
  • 3 or 4 onions Onions (diced)
  • Worcestershire sauce OR Soy sauce(your preference)
  • Extra Virgin Olive Oil
  • 3 pounds mushrooms (I love mushrooms, you could do 1 pound if you want)
  • 4 Carrots (chopped finely)
  • 3 cups Chicken Broth
  • 1 TBLS Oregano (fresh) chopped
  • 4-6 Garlic cloves chopped
  • 4-6 Bay Leaves
  • 1 small can Tomato Paste
  • 1 tsp Cayenne (more to taste if you prefer)
  • 2 TBLS Thyme (fresh) chopped
  • [s]mash potatoes or pasta to serve over
  • Salt and pepper to taste.
  1. Trim the beef and cut into 1 inch cubes.
  2. Brown the beef in oil. S&P, then set aside (do in batches as needed)
  3. Saute the carrots first for a few minutes
  4. Add the onions and saute with thyme, oregano, and cayenne
  5. Add tomato sauce and incorporate
  6. Add 1/3 cup flour slowly, and incorporate like a rue
  7. Add (2.5 cups) wine slowly just like a rue.
  8. Add beef back in, bay leafs, and Chicken stock. Use less or more as needed to cover it.
  9. Bake in oven at 200 F for 5 hours minimum. Taste beef and check with a spoon. It should fall apart, if not it needs more time.
  10. minutes prior to being ready to serve, cut dice the mushrooms and saute. S&P to taste.
  11. Add Mushrooms to the pot.


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