• sandrabrandalise


COOKBOOK: Family Circle Recipe Collection

Another name for this recipe is Beef Burgundy due to the colour of this beef stew in the red wine, or as others say, it originated in Burgundy a region in France.. Its a French classic dish which is normally served with mashed potatoes and beans.

Perfect to have on a cold Wintry or Autumn day & very easy to make.

Hope you enjoy


Serves 4-6

1K topside or round steak

1 cup plain flour

Salt & pepper

4 rates of bacon, cut into strips

2 tablespoons olive oil

12 pickled onions, cut in half

300g sliced mushrooms

1 1/2 cups of red wine

1 tablespoon chopped parsley (or dried)

1 tablespoon chopped thyme (or dried)

2 bay leaves

Cut the steak into bite sizes and place in a deep bowl. Add the flour & coat well. Set aside.

On a hot frying pan, add the bacon and fry until golden. Drain any juices and set aside.

Add the olive oil in a deep pot, add the onions and stir for ham a min then add the bacon strips and beef. Keep stirring for a minute, the beef will start to cook and change colour. Add the mushrooms & red wine. Season with salt & pepper. Add thyme, bay leaves and parsley. Combine well. Bring to boil and simmer for 30mins.

Remove the bay leaves and it’s now ready to serve.

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