Oven Beef Burgundy
Oven Beef Burgundy offers tender beef chunks simmered with vegetables and aromatic herbs in a rich red wine gravy. Perfect for hearty dinners, this dish pairs beautifully with potatoes, rice, or noodles, making it ideal for family gatherings or cozy weekend meals. The slow oven braise develops deep, savory flavors.
Ingredients
- 2 lb. chuck or round beef ⓘ
- 1 Tbsp. Kitchen Bouquet ⓘ
- 1/4 cup Cream of Rice
- 4 carrots
- 2 cups thinly sliced onions ⓘ
- 1 cup thinly sliced celery ⓘ
- 1 clove garlic, minced ⓘ
- 2 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. crushed thyme ⓘ
- 1/2 tsp. crushed marjoram ⓘ
- 1 cup Burgundy or dry red wine ⓘ
- 1 (6 oz.) can mushroom crowns including broth ⓘ
Instructions
- Trim excess fat from the beef and cut into 1 1/2-inch cubes.
- Place the beef in a 2 1/2-quart casserole and toss gently with Kitchen Bouquet, coating all sides.
- Mix in Cream of Rice with the beef.
- Cut carrots into quarters lengthwise and then in half crosswise.
- Add the carrots, sliced onions, sliced celery, minced garlic, salt, pepper, crushed thyme, crushed marjoram, Burgundy or dry red wine, and the can of mushroom crowns including broth into the casserole.
- Mix gently to combine all ingredients.
- Cover the casserole and bake in a preheated 325°F oven for about 2 1/2 hours, stirring the meat every 30 minutes until tender.
- Serve hot with potatoes, rice, or noodles.
Tips & Substitutions
For a richer flavor, consider browning the beef in a skillet before adding it to the casserole. You can substitute the Burgundy wine with any dry red wine or even beef broth for a non-alcoholic version. If you like more vegetables, feel free to add peas or mushrooms. This recipe is similar to comforting Beef recipes that highlight tender meat and hearty vegetables.
Serving Suggestions
Serve this dish hot alongside creamy mashed potatoes, rice, or egg noodles to soak up the flavorful sauce. A simple green salad or steamed vegetables like green beans make excellent accompaniments. For a comforting twist, it pairs beautifully with Hungarian Goulash With Noodles, creating a satisfying meal that warms the soul.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat, stirring occasionally until warmed through, or microwave in short intervals, stirring in between. This dish can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Beef Burgundy contains roughly 206 calories, with 6g protein, 44g carbohydrates, and 1g fat. It is an excellent source of vitamin C (120% of the Daily Value), iron (57% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1096mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use other cuts such as brisket or sirloin, but chuck or round beef is recommended for its tenderness after slow cooking. Just keep in mind that different cuts may have varying cooking times, so adjust accordingly.
Is there a vegetarian alternative to this recipe?
Absolutely! You can substitute the beef with hearty vegetables like mushrooms, eggplant, and lentils for protein. Use vegetable broth and add more root vegetables to maintain the dish's essence while making it vegetarian-friendly.
How can I thicken the sauce if it’s too thin?
If the sauce is thinner than desired, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to create a slurry, then stirring it into the casserole during the last 30 minutes of baking. Alternatively, you can reduce the sauce by baking uncovered for the final stages.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).