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Beef Burgundy

Active Time: 30 minutes

Total Time: 2 1/2-3 hours

Serves: 6 servings


Beef Burgundy


  • In stockpot or Dutch oven with tight fitting lid, cook bacon over medium heat until crispy. Remove from pot; drain on paper towels. Remove half the bacon drippings from pot; reserve. Leave remaining drippings in pot; set aside.
  • Combine flour and thyme in a 1-gallon recloseable food storage bag; salt and pepper taste. Add in beef; seal bag. Shake to coat beef. Place pot back over heat and increase to medium-high. When hot, add half the beef and brown; remove from pan and repeat with remaining beef adding additional bacon drippings as needed. Set browned beef aside.
  • Add additional bacon drippings to pan as needed. Add in carrots, onions, celery, mushrooms and garlic; salt and pepper. Sauté 5 minutes. Add in wine; simmer 2 minutes.
  • Stir in beef broth, tomato paste, fresh thyme and bay leaf. Add beef and bacon back in. Bring to a boil; reduce heat to simmer. Cover tightly. Simmer, stirring occasionally, 2–2½ hours.