Beef Burgundy

READY IN: 2hrs 55mins




  • Preheat oven to 350°F.
  • Heat 2 tbsp butter and oil in an oven proof Dutch oven or heavy saucepan.
  • Add beef and quickly brown on all sides.
  • Sprinkle in flour and cook, stirring, until flour is golden brown.
  • Add salt, pepper, garlic, wine and 1 cup of water (or enough to cover meat).
  • Bring mixture to a boil.
  • Tie the sprigs of celery and parsley together with string for thread.
  • Add celery/parsley bundle, bay leaf and thyme to pan.
  • Cover tightly and place in oven for 2 hours or until meat is tender.
  • Skim off fat and remove the celery, parsley and bay leaf.
  • Place bacon in skillet and cook until crisp.
  • Add onions and cook until lightly browned, stirring gently.
  • Remove onions and bacon from pan using a slotted spoon and add to meat mixture.
  • Recover and put back in oven for an additional 15 minutes.
  • Heat 2 tsp butter in skillet.
  • Add mushrooms and lemon juice.
  • Cook gently for about 2 minutes.
  • Sprinkle mushrooms and chopped parley over beef mixture.
  • Serve immediately.