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Beef Burgundy Recipe

Beef Burgundy    

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Beef Burgundy Recipe browns beef round tip steak and then simmers the steak in a delicious broth of flour, seasoned salt, beef stew seasoning, burgundy wine, tomato paste, boiling onions, mushrooms and cherry tomatoes.
Food Category:    Beef, Veal, and Lamb
Cuisine Origin:    Midwestern
    • Servings: 6, 10 oz. portions
    • Calories: 543 per serving
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  • 2 slices bacon
  • 2 pounds beef round tip steak, cut in 2-inch cubes
  • 2 tablespoons flour
  • 1 teaspoon seasoned salt
  • 1 package beef stew seasoning mix
  • 1 cup burgundy wine
  • 1 cup water
  • 1 tablespoon tomato paste
  • 12 small boiling onions
  • 4 ounces fresh mushrooms, sliced and lightly browned in 1 tablespoon butter or margarine
  • 16 cherry tomatoes, stems removed


  • Fry bacon in a Dutch oven; remove bacon. Coat meat cubes with a blend of flour and seasoned salt. Add to fat in Dutch oven and brown thoroughly. Add beef stew seasonings mix, burgundy, water, and tomato paste. Cover and simmer gently 45 minutes.
  • Peel onions and pierce each end with a fork so they will retain their shape when cooked. Add onions to beef mixture and simmer 40 minutes, or until meat and onions are tender. Add mushrooms and cherry tomatoes; simmer 3 minutes. Pour into a serving dish.
  • Note: If cherry tomatoes are not available, use canned whole peeled tomatoes.
Beef Burgundy
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