Burgundy Beef Loaf Recipe

Name: Burgundy Beef Loaf
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: 1/2 cup Burgundy wine (for sauce); 2 stalks celery (finely chopped); Garlic Clove; 1 bay leaf; Ground Round; Fresh Breadcrumbs; 1 medium onion (finely chopped); 1/4 cup chopped fresh parsley; 1 tsp salt; 1 tsp dried rosemary; 1 tsp dried thyme; 1/2 tsp black pepper; 2 large eggs; Condensed Beef Broth; Worcestershire Sauce; Water; Green Onion; Butter; 3 tbsp all-purpose flour; Broth

Indulge in this timeless Burgundy Beef Loaf recipe, a family favorite bursting with rich, savory flavors. Tender beef infused with a decadent burgundy wine reduction, herbs, and perfectly cooked vegetables makes this a show-stopping dish for any occasion. Easy to follow instructions guide you to create a memorable meal that will impress your family and friends.

Prep Time 30 mins

Cook Time 135 mins

Calories 461.5 kcal

Protein 45g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Burgundy Beef Loaf

1/2 cup Burgundy wine (for sauce)
2 stalks celery (finely chopped)
Garlic Clove
1 bay leaf
Ground Round
Fresh Breadcrumbs
1 medium onion (finely chopped)
1/4 cup chopped fresh parsley
1 tsp salt
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp black pepper
2 large eggs
Condensed Beef Broth
Worcestershire Sauce
Water
Green Onion
Butter
3 tbsp all-purpose flour
Broth

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How to Make Burgundy Beef Loaf

In a small saucepan, combine 1 cup Burgundy wine, 2 stalks celery (finely chopped), 2 cloves garlic (minced), and 1 bay leaf.
Bring to a boil over medium-high heat.
Reduce heat to low, simmer uncovered for 10 minutes, or until the volume is reduced by half.
Remove and discard the garlic and bay leaf. Set the wine reduction aside to cool completely.
In a large bowl, combine 2 lbs ground beef, 1 cup bread crumbs, 1 medium onion (finely chopped), 1/4 cup chopped fresh parsley, 1 tsp salt, 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp black pepper.
Add the cooled wine reduction, 2 large eggs, 1 tbsp Worcestershire sauce, and 1/2 cup beef broth to the beef mixture.
Gently mix until everything is well combined. Do not overmix.
Shape the mixture into an oval loaf and place it in a lightly oiled shallow baking pan.
Bake in a preheated oven at 350°F (175°C) for 70 minutes, or until the loaf is rich brown and cooked through.
Carefully remove the loaf from the baking pan using two wide spatulas and place it on a heated platter. Keep warm.
In the baking pan, add 1/2 cup reserved beef broth and 1/4 cup water. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Strain the pan juices into a 1-cup measuring cup. Set aside.
**Prepare the Burgundy Sauce:** In a medium saucepan, sauté 1 tbsp chopped shallots or green onions in 2 tbsp butter or margarine for 2 minutes.
Stir in 3 tbsp all-purpose flour and cook for 1 minute.
Gradually whisk in the reserved pan juices and 1/2 cup Burgundy wine. Cook, stirring constantly, until the sauce thickens and bubbles, about 2 minutes.
Stir in 1 tsp chopped fresh parsley.
(Optional) Arrange small buttered whole carrots, onions, and sautéed mushrooms on the platter around the beef loaf.
Sprinkle the beef loaf with fresh parsley.
Serve the Burgundy Beef Loaf hot, drizzled with the Burgundy sauce. Serves 8-10.