Beef Burgundy


  • 1 1/2 pound beef, for stew, cut into 1-inch cubes
  • 1/3 cup CREAM OF RICE Hot Cereal, uncooked
  • 1/4 cup (1/2 stick) butter or margarine, divided
  • 1 1/2 cup beef broth
  • 1 cup red wine, or burgundy
  • 1/4 cup chopped fresh parsley, divided
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme, leaves
  • 1/2 teaspoon Dried Marjoram Leaves
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 6 carrots, peeled, sliced
  • 8 ozs. mushrooms, halved
  • 3 cups prepared mashed potatoes


Preheat oven to 325°F. Place meat and cereal in resealable plastic bag; seal bag, then shake gently until meat is evenly coated. Set aside. Heat 3 Tbsp. of the butter in large skillet. Add meat. Cook until browned, stirring frequently. Remove meat from skillet; place in 2-1/2- or 3-quart baking dish. Add onions; set aside.

Melt remaining 1 Tbsp. butter in same skillet. Add garlic; cook and stir until lightly browned. Add broth, wine, 3 Tbsp. of the parsley, the salt, thyme, marjoram, pepper and bay leaf; mix well. Bring to boil. Pour over meat mixture; cover.

Bake 1 hour. Add carrots and mushrooms. Bake 45 minutes longer. Remove and discard bay leaf. Pipe or spoon potatoes over meat mixture. Bake 10 to 15 minutes or until potatoes are heated through. Sprinkle with remaining 1 Tbsp. parsley.

Makes 6 servings.


Prepare as directed, using frozen pearl onions.
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