Beef Burgundy by Valerie’s Kitchen

top sirloin, salt, ground black pepper, vegetable oil, bacon, white or yellow onion, carrots, garlic, tomato paste, full-bodied red wine, beef broth, bay leaf, butter, all purpose flour, cremini mushrooms, italian parsley

Prep Time: 35 min
Cook Time: 15 min
Total Time: 50 min

Category:

– 2 1/2 pounds top sirloin (cubed)
– 1 teaspoon salt (plus additional, to taste)
– 3/4 teaspoon fresh ground black pepper (plus additional, to taste)
– 4 tablespoons vegetable oil (divided)
– 3 slices uncooked bacon, chopped
– 1 cup diced white or yellow onion
– 4 to 5 carrots (peeled and chopped diagonally into 1 in chunks)
– 1 tablespoonminced garlic
– 2 tablespoons tomato paste
– 2 cups full-bodied red wine
– 2 1/2 cups low-sodium beef broth
– 1 tablespoon fresh (or 1 teaspoon dried thyme leaves)
– 2 bay leaves
– 3 tablespoons softened butter
– 3 tablespoons all-purpose flour
– 9 ounces cremini mushrooms (quartered or halved)
– 2 tablespoons minced fresh Italian parsley (optional)

Prep Time: 35 min
Cook Time: 15 min
Total Time: 50 min

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