Burgundy Beef

Prep Time
Cook Time
1h 50m
Ready In

"A tender beef dish loaded with yummy veggies in a delicious rich sauce, straight from the kitchen of Gus Saunders, who ran the radio show on WCOP 1150 AM in Boston, Massachusetts, called Yankee Kitchen, many moons ago. In the very back of their older version cookbook, called Boston Kitchen, he added his very favorite recipes, and this is one of them. His suggestion is to serve with mashed potatoes or rice, but I always go with the potatoes, and I use my recipe that is posted here."

Original recipe yields 4 servings


  • Serving Size: 1 (361.8 g)
  • Calories 573.2
  • Total Fat - 41.9 g
  • Saturated Fat - 20.7 g
  • Cholesterol - 359.9 mg
  • Sodium - 920 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.8 g
  • Protein - 29.1 g
  • Calcium - 844.6 mg
  • Iron - 10.2 mg
  • Vitamin C - 2.6 mg
  • Thiamin - 0.2 mg

Step 1

Dredge meat in mixture of flour, salt and pepper. Brown slowly in bacon fat.

Step 2

Add remaining ingredients.

Step 3

Cover, and simmer very slowly, about 1 1/2 hours, until meat is tender.

Step 4

Stir often, adding a little water if needed.

Tips & Variations

No special items needed.



I made this using rice flour due to a food allergy and used a dry white wine instead of the burgundy wine. I also added some oregano and dried rosemary that I ground up. It turned out so good, we will be making this again for sure. Thx for sharing this recipe here :)

review by:
(14 Jun 2015)