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Tone’s® Garlic Pepper Beef Burgundy


Tone’s® Garlic Pepper Beef Burgundy

Beef Burgundy sounds fancy (after all, it is also known as Beef Bourguignon) but trust us, its name just sounds sophisticated! This is basically a beef stew made with sirloin steak, carrots, mushrooms, and a medley of aromatic seasonings. Then it's all topped on egg noodles for a complete meal! Bon appétit!
Servings 8
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 4 tsp Tone’s® Garlic Pepper Seasoning
  • 3 tbsp Gold Medal® All Purpose Flour
  • 2 lbs Beef sirloin steak, cut into 1-inch cubes
  • 2 tbsp Bertolli® Extra Virgin Olive Oil
  • 1 tsp Member’s Mark™ Thyme Leaves
  • 1 cup Swanson® Beef Broth
  • 1/2 cup Member’s Mark™ Cabernet Sauvignon red wine
  • 2 cups Baby carrots, chunked
  • 2 cups Mushrooms, halved
  • 1 Medium onion, cut into thin wedges


  • Mix 3 teaspoons of the Tone’s® Garlic Pepper Seasoning and flour in a large resealable plastic bag. Add beef; toss to coat.
  • Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add beef in batches, cooking until lightly brown on all sides. Add remaining 1 tablespoon of olive oil, as needed.
  • Stir in remaining 1 teaspoon of Tone’s® Garlic Pepper Seasoning, Member’s Mark™ Thyme Leaves, beef broth, red wine, carrots, mushrooms, and onion. Bring to a boil. Reduce heat to low and cover to simmer for 20 minutes or until vegetables are tender.
  • Serve over cooked egg noodles or rice, if desired.


Course: Main Course
Cuisine: American
Keyword: beef, noodles, red wine, sirloin, stew

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