Oven Beef Burgundy: A Symphony of Slow-Cooked Comfort

There are certain dishes that transport me back to my grandmother’s kitchen, the air thick with the comforting aroma of slow-cooked meats and simmering vegetables. Oven Beef Burgundy is one of those culinary treasures. I remember the anticipation building as the casserole dish, bubbling gently in the oven, promised a deeply flavorful and tender meal. It wasn’t just food; it was an event, a testament to the magic that happens when simple ingredients are given time and care to transform into something truly extraordinary. The rich, wine-infused gravy, the melt-in-your-mouth beef, and the tender vegetables all melded together into a perfect, cohesive whole, a true celebration of rustic, home-style cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 1/2 hours
• Total Time: 2 hours 45 minutes
• Servings: 6-8
• Yield: One 13×9 inch pan
• Dietary Type: Hearty Main Course

Ingredients

• 2 lbs beef, cut into 2-inch cubes
• 1 tablespoon Kitchen Bouquet
• 1/4 cup cream of rice cereal
• 1/2 lb mushrooms, sliced
• 2 cups onions, diced
• 4 carrots, sliced
• 1 cup celery, sliced
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• 1 cup Burgundy wine

Equipment Needed

• 13×9 inch baking pan
• Measuring cups and spoons

Instructions

1. Begin by preparing your baking vessel. Place the 2 lbs of beef, cut into generous 2-inch cubes, directly into a 13×9 inch baking pan.
2. To imbue the beef with a rich, deep color and foundational flavor, drizzle the 1 tablespoon of Kitchen Bouquet over the meat. Gently toss the beef to ensure each piece is evenly coated.
3. Next, add the 1/4 cup of cream of rice cereal to the pan. Again, toss the beef to thoroughly coat it with the cereal. This unassuming ingredient plays a crucial role in creating a wonderfully thick and savory gravy.
4. Now, introduce the heart of the mirepoix and the earthy mushrooms. Add the 1/2 lb of sliced mushrooms, 2 cups of diced onions, 4 sliced carrots, and 1 cup of sliced celery to the pan with the beef.
5. Season the mixture generously with 2 teaspoons of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of marjoram, and 1/4 teaspoon of thyme. These herbs will infuse the dish with classic, comforting aromas.
6. Pour in the 1 cup of Burgundy wine. This is where the magic of Beef Burgundy truly begins, the wine tenderizing the meat and adding a sophisticated depth of flavor.
7. Gently mix all the ingredients together in the pan. Ensure everything is well combined, but avoid over-mixing which can toughen the beef.
8. Cover the pan tightly. This is essential for trapping the moisture and steam, allowing the beef to braise and become incredibly tender.
9. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
10. Place the covered pan into the preheated oven and bake for 2 1/2 hours.
11. During the baking process, it’s beneficial to stir the contents once every so often. This helps to ensure even cooking and prevents any ingredients from sticking to the bottom of the pan, while also distributing the developing gravy.

Expert Tips & Tricks

This Oven Beef Burgundy is designed for simplicity, but a few nuances can elevate it further. The key to tender beef is the quality of the cut; a chuck roast or a similar well-marbled cut will yield the best results. Don’t be tempted to reduce the cooking time, as the long, slow braise is what transforms the tougher cuts of beef into fork-tender morsels. When dicing the vegetables, aim for roughly uniform sizes to ensure they cook evenly alongside the beef. The cream of rice cereal is a wonderfully effective and often overlooked thickening agent for stews and braises. If you find yourself without it, a couple of tablespoons of flour or cornstarch mixed into a slurry could be a substitute, but the cream of rice offers a unique creaminess.

Serving & Storage Suggestions

Oven Beef Burgundy is a complete meal in itself, but it truly shines when served alongside a starch that can soak up its magnificent gravy. Creamy mashed potatoes are an absolute classic, providing a luxurious bed for the tender beef and vegetables. Wide egg noodles are another excellent choice, their nooks and crannies perfect for capturing every last drop of the rich sauce. For a lighter option, steamed white rice or even crusty bread for dipping will also do wonderfully.

Leftovers are a true gift with this dish. Because the flavors meld and deepen overnight, this Beef Burgundy is often even better the next day. Store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions. Avoid high heat when reheating to maintain the tenderness of the beef and the integrity of the gravy.

Nutritional Information

This dish is a hearty and comforting main course, rich in protein and complex carbohydrates. The exact nutritional values will vary based on the specific cuts of beef and vegetables used.

Nutrient	Amount per Serving	% Daily Value
Calories	1103.2 kcal	N/A
Calories from Fat	968 g	88%
Total Fat	107.6 g	165%
Saturated Fat	44.6 g	223%
Cholesterol	149.8 mg	49%
Sodium	860.1 mg	35%
Total Carbohydrate	12.2 g	4%
Dietary Fiber	2.7 g	10%
Sugars	5.2 g	21%
Protein	14.7 g	29%

Note: Nutritional information is an estimate and may vary based on ingredients and preparation methods.

Variations & Substitutions

While this recipe is a beloved classic, it’s also a wonderful canvas for personalization. For a deeper, richer flavor, you could substitute some of the Burgundy wine with beef broth or a darker red wine like a Cabernet Sauvignon. If you prefer a heartier vegetable profile, consider adding parsnips or turnips along with the carrots and celery. For a spicier kick, a pinch of red pepper flakes can be added with the other seasonings.

FAQs

Q: Can I use a different cut of beef?
A: While chuck roast is ideal for its marbling and tenderness, other braising cuts like beef shoulder or even short ribs can be used, though cooking times might vary slightly.

Q: What if I don’t have Burgundy wine?
A: You can substitute with another dry red wine such as Merlot, Cabernet Sauvignon, or Pinot Noir. A good quality dry white wine could also work in a pinch, though the flavor profile will be different.

Q: How can I thicken the gravy if it’s too thin?
A: If the gravy isn’t to your desired consistency after cooking, you can create a slurry with 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of cold water. Stir this into the simmering liquid and cook for a few minutes until thickened.

Q: Can I make this dish ahead of time?
A: Absolutely! This dish is excellent made a day in advance. The flavors have more time to meld and deepen, making it even more delicious when reheated.

Q: Is this recipe suitable for slow cookers?
A: Yes, this recipe can be adapted for a slow cooker. After coating the beef and combining all ingredients, cook on low for 6-8 hours or on high for 3-4 hours. You may need to adjust the liquid slightly.

Final Thoughts

This Oven Beef Burgundy is more than just a recipe; it’s an invitation to slow down, to savor the process, and to create a meal that nourishes the body and the soul. The simplicity of its preparation belies the incredible depth of flavor achieved through patient cooking. Serve it with pride, knowing that you’ve conjured a dish that embodies comfort, tradition, and the sheer joy of good food. Pair it with a glass of the very Burgundy you used in the cooking, and let the flavors transport you. Enjoy every comforting, delicious bite.