Beef Burgundy

This recipe I got from a 1973 book about Australian Wines from my mother in law. This is a second time I am making it and it’s amazing. Takes the whole day to make it, so Sunday is perfect for it. I would call it a luxury dish, as ingredients and time are costly. If anyone is going to make it, please let me know.



Onions-2finely chopped

Red wine- 2 cups

Olive oil- 1/2 cup

Mixed herbs-1 teaspoon

Soy sauce-1 tablespoon

Pepper-1/2 teaspoon


Steak- 1.5 kg cut in 5-6cm cubes

Carrots-2 large


Onions-3 large

Flour-1 cup

Beef stock-1 cup

Salt, pepper.



Mix all marinade ingredients and let it sit for 15 minuets.

Mix steak in a marinade and leave it for 4-6 hours.

Take a meat out of marinade, dry it, coat it in flour, salt, pepper mixture and fry it in a pan till slightly browned .take it out.

In a same pan add 1 cup of a strained marinade liquid and scrape the bottom. Add the rest of the marinade, stock and meat. Cook on a low heat for 1 hour.

Add the carrots, onions and mushrooms, cover and cook for 2 hours on a low heat.

I like it with roast potatoes or fries , but rice works well as well.


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