Beef Burgundy
175 mins (prep 20, cooking 155)
18 ingredients
6 servings
From the 1967 edition of Margo Oliver's Weekend Magazine Cookbook. I've found that the better the burgundy wine tastes the better your results will be.

Categories:  stew , european , north-american , main-dish , beef , taste~mood , meat , canadian , <-4-hours , french , savory , time-to-make ,
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Serving Size (24.14 g)
Servings 6
Amount per Serving
Calories 102.58 Calories from Fat 94.77
% Daily Value *
Total Fat 10.53g 97.24%
Saturated Fat 5.36g 160.9%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.4%
Sodium 838.72mg 209.68%
Total Carbohydrate 2.2g 4.4%
Dietary Fiber 0.33 g 7.99%
Sugars 0.06 g %
Protein 0.47g 5.62%
Vitamin A 246.77IU% Vitamin C 0.83mg%
Calcium 5.23mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef chuck, red, burgundy wine, celery leaves, fresh parsley, small bay leaf, slices bacon, small white onions, fresh mushrooms, chopped parsley