Burgundy Beef - Just Dutch Oven Recipes


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Burgundy Beef

1 lb Beef round steak
1 ts Thyme leaves, chopped
1/4 c Shortening or bacon fat
2 lg Onions, sliced
1/4 ts Dried thyme leaves
1 lb Mushrooms, sliced
2 ts Salt
3 tb All-purpose flour
1/4 ts Pepper
2 ts Marjoram leaves, chopped
1 c Beef broth
2 c Red Burgundy or red wine
1/4 ts Dried marjoram leaves

Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven until melted. Cook beef in shortening over medium heat until brown and liquid has evaporated; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate.

Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef). If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat through, stirring occasionally. Serve over noodles if desired.