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Beef Burgundy
Enjoy a hint of red wine mixed with boneless beef chuck steak in this Beef Burgundy recipe. Mushrooms, carrots, garlic and onions bring great taste to this dish.
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3 H
Cooking Time
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20 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 370.0 |
| Calcium (g) | 4.0 % |
| Carbohydrates (g) | 13.0 g |
| Cholesterol (g) | 70.0 mg |
| Fat (g) | 23.0 g |
| Fiber (g) | 3.0 g |
| Iron (g) | 15.0 % |
| Protein (g) | 21.0 g |
| Saturated Fat (g) | 7.0 g |
| Sodium (g) | 540.0 mg |
| Sugars (g) | 5.0 g |
| Trans Fat (g) | 1.0 g |
Let’s get cooking
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Season beef if desired, with salt and pepper. Heat 1 tablespoon oil in large saucepot over medium-high heat and brown beef well on all sides. Remove beef to bowl; set aside. Add wine to pot and bring to a boil over medium-high heat, scraping up brown bits from bottom of pot; boil until slightly reduced, about 3 minutes. Add to bowl with beef; set aside.
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Heat remaining 1 tablespoon oil in same pot over medium-high heat and cook onions 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Stir in garlic and cook 30 seconds. Return beef and wine to pot; add 1 cup water and bring to a boil over medium-high heat. Reduce heat to low and simmer covered stirring occasionally, until beef is tender, about 2 1/2 hours.
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Stir in carrots and bring to a boil over medium-high heat; reduce heat to medium-low and simmer uncovered until carrots are tender, about 30 minutes.
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Whisk together Knorr® Au Jus gravy mix and remaining 1/2 cup water in small bowl. Stir into pot and cook, stirring, until thickened, about 3 minutes.
Hints & Tips
TIP: Also terrific with Knorr® Classic Brown gravy mix.
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What you’ll need
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![Knorr Beef au Jus packshot]()
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