Nevora’s Beef Burgandy

Four kinds of booze and a trip to braise in the oven makes this a dark, rich, and super flavorful stew. Pair with sourdough bread to mop up the last bits of the gravy.

Stew Beef2 & 1/2 Pounds
Brandy3 TBSP
Small White Onions1/2 Pound (about 12)
Mushrooms1/2 Pound
Flour2 & 1/2 TBSP
Tomato Paste2 TBSP
Burgundy Wine1 & 1/2 Cups
Sherry3/4 Cup
Ruby Port3/4 Cup
Beef Broth10 Ounces
Black Pepper1/8 tsp
Bay Leaf1


  • Brown beef cubes in hot butter, adding more butter as needed.
  • Heat brandy, light it, and pour over browned beef cubes.
  • Remove beef from pot.
  • Add 2 tbsp butter to pot.
  • Add onions and mushrooms.
  • Cook and stir 3-4 minutes, or until they have some color.
  • Remove from pot.
  • Add more butter if needed and flour.
  • Cook slowly until flour is pale tan in color.
  • Whisk in paste, and slowly add Burgundy, sherry, port and broth.
  • Bring wine mixture to a boil, stirring. (It is important to bring it to the boil. I didn’t once and the pot top blew off with the pressure from the unburned alcohol.)
  • Remove from heat.
  • Add bay leaf, pepper, beef, and veggies.
  • Cover and bake in 350 degree oven, about 1&1/2 – 2 hours. ( I go a little longer. I like the meat very tender.)
  • As you know, I serve it over garlic mashed potatoes. I also have been known to add carrots and peas. I like my veggies.
  • Enjoy!