Beef Burgundy

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.
  • 3 H

    Cooking Time

  • Difficulty

  • 20 mins

    Prep Time

  • 4 People


  • 1 lb. boneless beef chuck steak, cut into 1-in. cubes
  • 2 Tbsp. oil, divided
  • 3/4 cup Burgundy or dry red wine
  • 1 medium onion, coarsely chopped
  • 4 ounces sliced mushrooms
  • 1 small clove garlic, finely c hopped
  • 1 1/2 cups water, divided
  • 4 medium carrots, peeled and sliced
  • 1 package Knorr® Au Jus gravy mix

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  1. 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

Hints & Tips

TIP: Also terrific with Knorr® Classic Brown gravy mix. 

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