• 2 large onions, sliced thin
  • 2 Tbsp oil
  • 2 lbs lean beef, cut bite size
  • 2 Tbsp flour
  • pinch marjoram
  • pinch thyme
  • salt & pepper to taste
  • 1/2 cup beef bouillon
  • 1 cup dry red wine
  • 1/2 lb sliced mushrooms


Saute onions in oil in heavy pot (dutch oven is good). Remove onions. Add meat to oil and brown on all sides. Sprinkle on flour, herbs, salt and pepper. Add bouillon and wine. Simmer for 3 hrs 15 min. Add 1 part stock to 2 parts wine if liquid cooks down. Add mushrooms and onions. Cook 45 minutes longer. Serve over noodles.

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Submitted 6/13/05.
Source: family recipe
Submitted By: Beth Williams
Beef Burgundy