"Beef Burgundy", is a beef stew braised in red wine, often red Burgundy, along with beef stock, generally flavored with carrots, onions, garlic, pearl onions, and mushrooms. Its a traditional countryside but elegant French dish.
The simplest recipe... if you need one is an old Julia Child recipe. She referred to it as the best beef dish ever concocted by man. And, it just so happens to be the one I cook with memorized years ago and simple enough that anyone who loves to cook could come up with it.
3/4 lb boneless beef sirloin steak, cut into 1 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup sliced mushrooms
You can cook the beef and mushrooms in a skillet on the stove while you roast in a glass dish in the oven delicious fall harvested carrots, asparagus and potatoes.
Sear the beef cubes in olive oil, add the salt and pepper and dried herbs of your liking... I recommend rosemary, mint, oregano and thyme. Add to that, 1/3 cup of beef stock and 1/4 cup of red wine. You may wish to add a little more of either stock or wine depending on your preferences.
I like to cook the mushrooms off side in another skillet in butter and cream with a dash of red wine and dried herbs; same as above. Lastly, adding them to the beef just before serving.
~ Tutti a Tavola!