As you might guess, Burgundy beef is either a beef dish from Burgundy, or a beef dish cooked with Burgundy. This recipe from the National Mark is the latter; in the national Mark Calendar of Cooking in the December section, Bugundy beef appears – as a way of using up ‘a little red wine left over… the tail end of a bottle or two will do…” that actually doesn’t often happen with us, any tail ends get finished up the next day!

Here is the recipe anyway:

  • 2 lb beef, diced
  • a handful of button onions
  • 2 thick rashers of bacon, diced
  • 1 tbsp flour
  • butter
  • olive oil
  • bouquet garni of parsley, thyme and a bayleaf
  • red wine
  • Burguindy should be used though claret will do – says the recipe, it’s more likely to be a Shiraz or a Merlot here!
  1. heat the oil and butter and lightly fry the onions and bacon
  2. add the beef and toss in the pan until it is ‘closed’ (sealed) and lightly brown
  3. sprinkle on the flour and cook for a further two minutes, stirring well
  4. add the bouquet garni and pour in the wine mixed with water half and half, enough to only just cover the meat
  5. cover with a lid and cook for 2½hours,checking it isn’t getting dry

“A most savoury dish!”

As I have no pictures of this dish, not of a glass of red wine, Burgundy or otherwise, my featured image is herbs

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