Beef Burgundy with Marjoram and Thyme

    (82)
    2 hours 20 minutes

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


    81 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (82)

    Reviews in English (63)

    by
    64

    Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe, it's a good base!  -  02 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    55

    I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes!  -  18 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    35

    A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the rest of the guests.  -  02 Oct 2006  (Review from Allrecipes USA and Canada)

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