My colleague, Kathy Morton, and I are planning a trip to France this May. We will be sharing a rented villa in Rousillon with some other friends and are planning so new excursions in Provence. But we will be in France a week before our reservation starts and are just now deciding between Burgundy and Poitou Charentes. So many fabulous places and so little time, n’est-ce pas??

In the meantime, I have started to re-introduce myself to Burgundian cuisine and of course the wine. What’s not to love? The land of coq au vin, boeuf bouguionne, gougères, cheese from Abbaye de Citeaux, and I could go on and on but here is a recipe that may help me decide, et voilà:

Quick, easy beef burgundy recipe

Boeuf Bourguigonne is a well-known dish from Burgundy and many of us have probably had it in one form or another. This variation is a quick version that can be done in less than an hour and yet is still infused with flavor. The secret is a good cut of meat, in this case a sirloin. This recipe would make a good family night dinner and can be easily doubled for entertaining.


1 large, yellow onion

2-3 shallots, chopped to measure ¼-cup

½-lb bacon, diced into 1″ squares

8 oz. baby carrots, sliced vertically in half

12 small, white mushrooms

1½ lbs. boneless, top sirloin, cut into 1′ cubes

1 teaspoon thyme

2/3 cup dry, red wine

Parsley, salt and pepper


1. Peel and chop onion. Mince shallots to measure 1/4-cup. Cut bacon into 1″squares.

2. In a deep saucepan, cook bacon over medium heat until pan is well-coated with fat, about 10 minutes.

3. Add onions and shallots and cook until bacon is almost crisp and onion is tender but not browned, about 5 minutes.

4. Cut carrots as directed above and microwave them until tender. Wipe mushrooms with a clean cloth, take off stems and discard.

5. Add beef to pan and cook over medium-high heat, stirring occasionally until meat is evenly browned.

6. When beef is browned, add mushrooms, thyme, wine, salt and pepper. Cover and simmer over low heat 12-15 minutes. Do not overcook meat.

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