Tender cubes of pot roast are slowly braised with mushrooms, pearl onions, and aromatic herbs in a rich Burgundy wine sauce. The gentle simmering process allows the flavors to deepen while keeping the beef fork-tender, creating a classic, comforting dish perfect served over noodles.
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.
Recipe Note
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 dessert of stewed fruit drenched in sweet wine is preferred.
Blog post: https://www.lobels.com/beef-burgundy-229
