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Beef Burgundy

A stew of beef cubes braised with mushrooms, onions, bacon, garlic, thyme, tomato paste, wine, and stock.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Beef Burgundy

Timetwo to three hours

Ingredients

Directions

Prepare the beef

  1. First prepare the beef, cut any excess fat off and cut into roughly 2 cm cubes.

  2. Melt one tablespoon of butter and olive oil over fairly high heat.

  3. Saute the meat in batches, constantly moving it around the pan. It should be well and truly sealed but not cooked through.

  4. Remove and drain on paper towels.

  5. Repeat with remaining beef, using an additional tablespoon of butter and oil if needed.

Build the braise

  1. Add the remaining tablespoons of oil and butter to the pan with the mushrooms, onions, bacon, garlic, and thyme.

  2. Stir until the onions gain a little colour.

  3. Add the liquids and tomato paste to the pan, scraping up all the black bits.

  4. Now stir in the meat. Lightly season. You may need to readjust seasoning at the end.

Simmer and serve

  1. Turn the heat down to low and simmer covered for two to three hours.

  2. Towards the end you may wish to remove the lid to thicken up the sauce.

  3. Alternatively you could use the slow cooker at this point, but you'd have two things to wash up.

  4. Serve with bread or pasta; I prefer fresh French bread with this.

Nutrition, whole recipe (rough)

634Calories
34 gProtein
44 gFat
21 gCarbs
What these numbers assume: 12 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Mushroom1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gravy beef
Provides the meat that becomes tender during long, slow simmering.
Red wine
Adds acidity and depth of flavour to the braising liquid as it reduces.
Tomato paste
Adds concentrated savoury depth and colour to the sauce.
Button mushrooms
Add earthy flavour and moisture that become part of the sauce.
Bacon
Adds smoky, salty fat that builds savoury flavour in the pan.
Pickling onions
Soften during simmering and add sweetness to the sauce.

The step that matters

Sear the beef in batches. Crowding the pan lowers its temperature so meat steams instead of browning. Browned surfaces build the deep flavour of the sauce, so cook in small batches over fairly high heat.

Swap the clove

How well each one fits the dish's main ingredients (butter, olive, beef, garlic, onion, mushroom, tomato):

  1. Thymefits better
  2. Cuminfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against butter, olive, beef, garlic, onion, mushroom, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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