Beef Burgundy

Comforting and casual for family Sunday night dinner and yet (thanks to its notoriety from Julia Child) elegant enough to be served when your boss comes over for a meal.   Beef Burgundy is like a best pal who makes friends where ever they go.  In this particular version, I substituted half butter and half olive oil to replace the bacon drippings in Julia’s version.  I also think that Beef Burgundy stands on its own without mushrooms.  If you are a huge “champignon” fan, by all means, add them in.


1 red onion, finely chopped

1 Tbs butter

1 Tbs olive oil

1 clove garlic, minced

8 oz sirloin, cut into small pieces

3 heirloom carrots, peeled and chopped, coarsely

4 yukon gold potatoes, diced

1 cup red cabbage, finely chopped

1 cup red wine (burgundy is suggested but any good red wine will do.  Note: never add wine to food that you would not pour into a glass to drink)

4 cups water

salt and pepper to taste

In a medium stock pot, melt butter and mix with olive oil over high heat.  Turn heat down and add onions to the pot.  Cook until onions caramelize.  Add carrots, cabbage and potatoes and mix well with onions.  Next, add meat and garlic.  Cook on medium heat for 3 to 4 minutes.

Add wine and stir the contents of the pot.  Add water, a cup at a time, until meat and vegetables are covered.  Salt and pepper to taste.  Bring to a simmer and then reduce heat to let the meat and vegetables cook slowly for one hour.

Serve with baguette and a green salad.


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