Beef Burgundy with Marjoram and Thyme

    Beef Burgundy with Marjoram and Thyme


    80 people made this

    This version of the classic Beef Burgundy dish has black pepper, marjoram and thyme. It is fragrant and delicious.

    Serves: 7 

    • 2 tablespoons olive oil
    • 900g casserole beef, diced
    • 3 tablespoons plain flour
    • 2 cups (500ml) beef stock
    • 1 1/2 cups (375ml) dry red wine
    • 1 teaspoon salt
    • 1/2 teaspoon dried marjoram, crushed
    • 1/2 teaspoon dried thyme, crushed
    • 1/4 teaspoon ground black pepper
    • 2 1/2 cups (240g) sliced fresh mushrooms
    • 3 onions, sliced

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. In a large stock pot over medium/high heat, heat the oil and add the diced beef. Sprinkle the flour over the beef. Brown the meat on all sides.
    2. Pour in stock and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
    3. Bring to a boil. Cover and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
    4. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

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