Beef Burgundy Dutch Oven Recipe
Ingredients:
2 lb round roast
a bottle of meat tenderizer
2 pkgs instant beef gravy (and water as instructions say)
1 clove garlic
1/4 tsp oregano
3 med onions
1/2 cup burgundy wine
4 Tbsp butter
1/2 pint sour cream
a bottle of meat tenderizer
2 pkgs instant beef gravy (and water as instructions say)
1 clove garlic
1/4 tsp oregano
3 med onions
1/2 cup burgundy wine
4 Tbsp butter
1/2 pint sour cream
Instructions:
Slice onions.
Cut beef into 1 inch cubes.
Sprinkle with tenderizer.
Preheat dutch oven to 325 degrees for Frying.
Melt butter in dutch oven.
Saute garlic and onions in butter until onions are clear.
Remove onions.
Brown meat in the drippings.
Add beef gravy, wine, salt, pepper and onions to pan.
Cover, reduce heat to 225 degrees, and Simmer 15 min.
Stir in sour cream.
Serve over rice or noodles for 6 to 8 people.
Cut beef into 1 inch cubes.
Sprinkle with tenderizer.
Preheat dutch oven to 325 degrees for Frying.
Melt butter in dutch oven.
Saute garlic and onions in butter until onions are clear.
Remove onions.
Brown meat in the drippings.
Add beef gravy, wine, salt, pepper and onions to pan.
Cover, reduce heat to 225 degrees, and Simmer 15 min.
Stir in sour cream.
Serve over rice or noodles for 6 to 8 people.
Notes:
main course
can be cooked in skillet.
can be cooked in skillet.
All recipes use a 12-inch dutch oven, unless specified.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Beef Burgundy!
Send a photo of your meal to so I can add it here.
If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If you have an 8-inch dutch oven, use about 1/2 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Beef Burgundy!
Send a photo of your meal to so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
Comments:
Feb 09, 2018 - crazy john agee
I have never tried this in a skillet. In the DO it was the
best. We camped and it was our turn for supper in the middle of
a thunder storm. I got it cooked served over rice,with greasy
fried taters. It was the best , They were saying who cooked
this and what do you call this. It Was Great, Thanks DO Dude.
Jun 02, 2021 - Sam GThis was the winning recipe of our camping trip. We forgot the
rice, so we just ate it out of cups. The gravy was hearty and
delicious. The meat really got tender. We cooked it longer
than required just to get it more tender. Probably about 45
mins simmering.
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