THE RELUCTANT GOURMET COOKING COMMUNITY

NatalieAE · Joined: 12 Feb 2009 Posts: 51

Hi, I haven't been here in a while... had a baby a few months back and have been super busy!

Anyway, tonight is beef burgundy. It's only my second time making it. The first time I followed the recipe to the letter and it turned out well. This time I'm halving the recipe, but I'm not sure how to adjust the cooking time. Original recipe is for 2lbs of beef, 300 degrees for 3 hours. How should I adjust for 1 lb of beef?

LADawg · Joined: 21 Jun 2009 Posts: 207 Location: Lower Alabama

Down here in the deep south, you don’t find beef burgundy on many menus. Maybe in some of the higher scaled places in New Orleans or Atlanta, but not in the average café or restaurant. I have only eaten it a couple of times, and to be truthful was not that impressed. Maybe too much wine or too cheep wine, but the wine seemed to over take the taste of the dish itself. I think the wine should add a mild taste rather than the strong wine taste that I had experienced.

Having never cooked beef burgundy, your question did perk my interest in the dish, and I thought I might like to give it a second chance and cook it myself. I did a web search and found that most recipes are not a lot different from what you do find down here, beef tips over rice. This dish is served at just about every small town café that one could stumble into. I have cooked this at home many, many, times and almost every time with success.

Now to your question. Again, I have never cooked the dish, but since the beef has been cut into bite size or maybe a little larger pieces it seems to me that it would take about the same time to cook one pound as it would to cook two, three or more pounds. It’s the size of the beef you are cooking not the weight. Granted, it would take longer to cook a 6 pound roast than a 2 pound roast because of the mass rather than the weight.

Reluctant Gourmet · Posted: Wed Sep 01, 2010 5:49 pm Post subject:

I make a beef stew with burgundy wine that is sort of like a Beef Burgundy. You can see it at Beef Stew .

ninjabut · Joined: 12 Nov 2007 Posts: 836 Location: No CA USDA zone 8

Try it in a crock pot. You'll get super tender beef, and have time to spend with babykins!

Reluctant Gourmet · Posted: Sat Sep 04, 2010 8:44 am Post subject:

Absolutely, the crock pot is a great way to may beef stew when have lots of other things going on.

JayC · Guest

It might be that it was not impossible to do this, it is because the way of time making for the beef burgundy. It was the recipe that some people wanted to know about it. I think that there’s a recipe in some site that could find it.