Photo: Lily Banse
Beef Burgundy
10 ingredients
40 min + 4 hr
6
openrecipes
You might balk at how much wine I use for this, but anything less is simply stew. If you don’t have a true Burgundy (from France), simply use a decent bottle of California Pinot or a Merlot. Remember that the characteristics of whatever wine you use will be brought out in the fianl dish. I sometimes use Columbia Crest Merlot and it’s great.
Ingredients
- 3 slices
- 4-½ pounds
- 1 cup
- 1 cup
- 6 cloves
- 2 cups
- ⅓ cups
- 3 cups
- 1-½ cup
- 1 bunch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes