This delicious recipe for Garlic Pepper Beef Burgundy pairs perfectly with the Fog Vineyards 2013 Zinfandel.
Garlic Pepper Beef Burgundy
Best wine for beef burgundy recipe and the delicious recipe for Garlic Pepper Beef Burgundy pairs perfectly with the wine of Fog Vineyards 2013 Zinfandel.
Servings 4 servings
- 4 tsp McCormick® Perfect Pinch® Salt Free Garlic Pepper Seasoning
- 3 Tbsp flour
- 2 lbs boneless beef sirloin steak cut into 1-inch cubes
- 2 Tbsp Oil
- 1 tsp McCormick® Thyme Leaves
- 1 C Reduced sodium beef broth
- 1/2 C dry red wine
- 2 C carrot chunks
- 2 C Mushrooms halved
- 1 C onion medium, cut into wedges
Mix 3 teaspoons of the Seasoning and flour in large resealable plastic bag. Add beef; toss to coat.
Heat oil in large nonstick skillet or Dutch oven on medium heat. Add beef in batches; cook until lightly brown on all sides. Add additional oil, as needed. Return all meat to skillet.
Stir in remaining 1 teaspoon Seasoning, thyme, broth, wine and vegetables. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Serve over cooked egg noodles or rice, if desired.