Beef Burgundy

Beef Burgundy


  • 1 tablespoon bacon drippings
  • 1 small onion, thinly sliced
  • 1 pound lean beef tips
  • 1 ½ tablespoons all-purpose flour
  • 1 teaspoon marjoram
  • 1 teaspoon ground thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef broth
  • 1 cup Burgundy wine
  • 8 ounces sliced mushrooms
  • Noodles or rice cooked according to package directions


Saute onions in bacon drippings until tender. Remove onions to another dish. Add beef to drippings and cook until beef is no longer pink (you may have to add more bacon drippings). Sprinkle beef with flour, salt, pepper, marjoram and thyme. Add wine and broth. Cover and simmer about 1 ½ hours or until meat is tender. Add more wine and broth if necessary. Return onion to the pan along with the sliced mushrooms and cook for another 45 minutes.

Serve over noodles or rice.



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