Beef Burgundy

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Cooking Method:
Braising Braising
Prep Time :
60 min
Servings :
4
  • Ingredients
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    2 pounds pot roast
    2 tablespoons butter
    1 can beef broth
    pepper, freshly ground
    1 bay leaf
    1 (large can) mushrooms, sliced
    1 cup burgundy wine
    2 cups canned pearl onions
    2 tablespoons parsley, chopped

Directions

    Cut pot roast into 1-inch cubes. Bring to room temperature.
    Melt the butter in a Dutch oven and, when sizzling, brown the meat on all sides.
    Add the rest of the ingredients and bring to a boil.
    Reduce heat and simmer for 1 hour, covered.
    For the last 15 minutes, uncover and stir several times. If the juice is too thin, increase heat so that excess moisture will evaporate.
    Remove bay leaf.

Serving Suggestions:

Spoon the Beef Burgundy over medium-sized noodles. On the side, have a tart mixed green salad and chilled Ravello Caruso Belvedere rose. With this meal, a simple desser of stewed fruit drenched in sweet wine is preferred.