Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: 1/2 cup potatoes and about 3/4 cup stew)

An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.

How to Make It

Step 1

Place potato in a saucepan over high heat; cover with cool water. Bring to a boil; cook 10 minutes or until very tender. Drain. Return potato to pan; keep warm.

Step 2

While potato cooks, place onions in a microwave-safe bowl; cover with a paper towel. Microwave at HIGH 4 minutes. Finely chop 1 (2-inch) cube of tenderloin, and set aside. Pat dry the remaining beef cubes with a paper towel; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 3

Heat a 12-inch cast-iron skillet over medium-high heat. Melt 1 tablespoon butter in pan; swirl to coat. Add seasoned beef cubes; sauté 3 minutes, turning to brown on all sides. Remove beef from pan. Add finely chopped beef and bacon to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until mushrooms brown, stirring occasionally. Add garlic, chopped thyme, and sugar; sauté for 1 minute, stirring constantly. Add tomato paste; cook 1 minute, stirring constantly. Add wine, and bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid is reduced by half.

Step 4

Add onions and broth; bring to a boil. Cook for 1 minute. Combine 2 tablespoons water and flour in a bowl, stirring with a whisk until smooth. Add flour mixture to pan; cook for 1 minute, stirring constantly. Return browned beef cubes to pan; cook 2 minutes or until thoroughly heated and cooked to medium-rare or desired degree of doneness.

Step 5

Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 teaspoons butter, and milk to potatoes in saucepan; mash with a potato masher until desired consistency. Serve beef and sauce over potatoes; garnish with thyme sprigs, if desired.

Ratings & Reviews

DenRosen's Review

December 24, 2014
Made this for Christmas Eve Eve. Fabulous.

Pativilla's Review

November 26, 2014
absolutely delicious

McHortonheiser's Review

October 19, 2014
Phenomenal. Did not change a thing. Absolutely spectacular!

joanmcdev's Review

July 29, 2014

jdyhff's Review

January 22, 2014
Absolutely wonderful. This can be done in the time allotted, but tastes like it took all afternoon! I would not change anything. Will definitely make it again.

bendercath's Review

January 07, 2014
My family really loved this, just the perfect comfort food on a chilly winter evening. I didn't have any bacon, so I skipped that part and the flavor was still rich and delicious. I used fresh pearl onions, boiling them to remove the skins and then I took the advice of others and sautéed them to caramelize them. Yum again. The mashed potatoes were the perfect accompaniment. I have made beef burgundy in the crock pot tons of times, but I prefer this dish without question. So did my family!

gnicole's Review

January 07, 2014
Lots of flavor. Very easy. I will definitely make this again.

whatever123's Review

January 04, 2014
The flavour was good, very rich tasting, and my husband didn't even notice is was a "light" recipe. However, it was tough to get all of the cubes of meat cooked evenly. A couple were quite rare-some were slightly over. I'd make this again, but simply serve it as steak. Much easier to to get the desired done-ness this way. I know it doesn't sound like rocket science to cook the cubes evenly, perhaps if I had been paying more attention to the order in which I'd put them on the pan, I'd have done better. Steaks sounds easier, and since the cubes don't benefit at all from any kind of marinating in the sauce, I think the same effect can be achieved without cubing the meat. I'll keep this recipe handy, as it really was tasty.

KarenO247's Review

November 11, 2013
This is one of the best, if not the best, recipe I've come across in a long time. My son asks me to make it every time he comes home from college and I double the recipe so there is plenty for everone to have seconds. We don't care for mushrooms, so I leave those out. Also, when I first made this recipe, I didn't want a tomatoey taste so I also omitted the tomato paste and my family loves it that way.

melendbm's Review

September 01, 2013
Outstanding!! My family loves steak and potatoes and they thought they had died and gone to heaven with this one. It is fairly easy to prepare (but a weekend, not week day meal) and the results are fabulous.