Type what you have

Ingredients

• ✓ burgundy wine
• butter
• onion
• green bell pepper
• garlic
• tomato
• italian seasoning
• salt
• black pepper
• garlic salt
• chicken
• all-purpose flour
• spaghetti

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add onion, bell pepper, and garlic; cook until begins to soften, about 3 minutes. Add tomatoes, wine, Italian seasoning, salt, black pepper, and garlic salt; cook and stir until mixture just begins to boil.
2. 2 Reduce heat to medium-low; add chicken and cook until meat is fall-off-the-bone tender, about 1 ½ hours. Remove bones and skin from chicken; return meat to the pot.
3. 3 Place ¾ cup reserved canned tomato liquid in a microwave-safe bowl; microwave until just warmed. Stir in flour until thick; stir into the pot, stirring continuously, until begins to thicken. Remove from heat; set aside for about 15 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet still firm to the bite, about 12 minutes. Drain. Serve chicken cacciatore over spaghetti.

By Kim Shepheard

Ingredients

• ✓ burgundy wine
• pasta
• olive oil
• olive oil
• garlic
• onion
• green bell pepper
• chicken breast
• portobello mushroom
• thyme
• basil
• sage
• kosher salt
• black pepper
• chardonnay wine
• spaghetti sauce

Instructions

1. 1 In a large pot bring 6 quarts of unsalted water to boil. Cook pasta until al dente. Drain well. Place pasta back in the pot, add one Tablespoon of olive oil and mix to prevent the leaves from sticking together. Cover and keep warm while the sauce finishes simmering.
2. 2 Warm oven-safe dinner plates in a 150 degree F(65 degree C) oven.
3. 3 Meanwhile, in a 12 inch saute pan, heat 2 tablespoons of extra virgin olive oil over medium high heat. Add the minced garlic and saute until the aromatic oils are released - about 1 minute. Add the chopped onion and bell pepper and saute 3 minutes. Add the cubed chicken breast, dried thyme, dried basil, rubbed sage, salt, and black pepper. Cook until the chicken is no longer pink. Add the Chardonnay and Burgundy wines, and pasta sauce and heat until bubbling. Add the Portobella mushroom pieces and cook until the mixture has reduced and is thick and hot.
4. 4 To serve, place two large serving spoonfuls of Autumn Leaves on each warmed plate and top with a large ladle of the chicken and Portobella sauce.

By Chef Doogie

Ingredients

• ✓ burgundy wine
• olive oil
• brown mustard
• garlic powder
• black pepper
• salt
• asparagus

Instructions

1. 1 In a medium bowl, whisk together Burgundy wine, olive oil, brown mustard, garlic powder, black pepper and salt.
2. 2 Place asparagus in a large glass bowl, and cover with the Burgundy wine mixture. Cover bowl, and marinate asparagus in the refrigerator at least 2 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat, and lightly oil grate.
4. 4 Grill asparagus 10 minutes, or to desired tenderness.

By Denyse

Ingredients

• ✓ burgundy wine
• sirloin tip
• beef broth
• portobello mushroom
• butter
• garlic
• thyme
• salt
• black pepper
• shallot
• all-purpose flour

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Melt butter in a large skillet over medium-high heat. Sauté shallot until transparent. Add mushrooms and cook, covered, until darkened, about 5 minutes.
3. 3 Remove mushrooms from the pan and set aside. Deglaze the pan with 1 can of beef broth and Burgundy. Increase heat and bring to a boil. Allow mixture to boil until reduced by 1/3.
4. 4 Grill sirloin tips on preheated grill to desired doneness. Season with salt and pepper if desired. Remove to a plate, and set aside.
5. 5 When the sauce is reduced, stir in remaining can of beef broth, garlic, and thyme. Return to a boil, and continue to cook for 5 to 10 minutes. Sauce will be thin like au jus. Whisk in flour, and cook until the sauce is the desired thickness. Taste and adjust seasoning if necessary. Stir in mushrooms. Serve tips with mushroom sauce spooned over.

By AMYAME

Ingredients

• ✓ burgundy wine
• oyster sauce
• canola oil
• soy sauce
• garlic
• oregano
• filet mignon
• butter
• chardonnay wine
• shallot
• green onion
• white pepper

Instructions

1. 1 Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
2. 2 Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
3. 3 Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Remove steaks from marinade and shake off excess. Discard remaining marinade.
6. 6 Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
7. 7 Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
8. 8 Cook in the preheated oven until butter melts, 1 to 2 minutes.

By ttinkerbel

Ingredients

• ✓ burgundy wine
• sirloin tip
• onion
• mushroom
• butter
• golden mushroom soup

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
2. 2 Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.

By CapeCodLorrie

Ingredients

• ✓ burgundy wine
• egg noodle
• butter
• onion
• garlic
• mushroom
• beef loin steak
• beef consomme
• lemon juice
• all-purpose flour
• water
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
3. 3 In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

By SPEECHTEACHER

Ingredients

• ✓ burgundy wine
• barbecue sauce
• cider vinegar
• hot pepper sauce
• worcestershire sauce
• yellow mustard
• pork rib
• onion powder
• garlic powder

Instructions

1. 1 Combine wine, ¼ cup barbecue sauce, cider vinegar, hot sauce, Worcestershire sauce, and mustard in a medium bowl until well mixed. Place ribs in a baking dish; pour wine mixture over ribs and coat thoroughly.
2. 2 Combine onion powder and garlic powder in a small bowl; sprinkle over ribs. Marinate at room temperature for 2 hours, flipping once.
3. 3 Preheat an outdoor grill to medium-low, indirect heat and lightly oil the grate.
4. 4 Cook ribs on the preheated grill, covered, over indirect heat for 45 minutes, flipping once. Baste with barbecue sauce; continue grilling until meat is tender, about 15 minutes more, flipping and basting frequently.

By Don

Ingredients

• ✓ burgundy wine
• beef sausage
• onion
• mushroom
• olive oil
• tomato paste
• tomato juice
• tomato
• oregano
• basil
• parsley
• garlic
• garlic salt
• white sugar
• spaghetti

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
2. 2 In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
3. 3 Cook pasta according to package directions. Drain. Serve sauce over pasta.

By Melinda

Ingredients

• ✓ burgundy wine
• bacon
• olive oil
• all-purpose flour
• beef
• beef stock
• carrot
• potato
• mushroom
• garlic
• onion
• marjoram
• thyme
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
2. 2 Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
3. 3 Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
4. 4 Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

By Jennifer

Ingredients

• ✓ burgundy wine
• vegetable oil
• onion
• beef eye of round steak
• seasoned salt
• thyme
• all-purpose flour
• beef consomme
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Use a slotted spoon to transfer onions to a bowl.
2. 2 Season steaks with seasoned salt and thyme, then dust lightly with flour. Fry steaks in the skillet over medium-high heat until browned, about 5 minutes per side.
3. 3 Pour red wine and beef consommé into the skillet with steaks. Return onions to the skillet. Cook until the aroma of wine dissipates, 2 to 3 minutes.
4. 4 Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with sauce, garnish with chopped parsley.

By PPPfoods

Ingredients

• ✓ burgundy wine
• cornstarch
• water
• button mushroom
• garlic
• onion
• butter
• onion soup mix
• water
• black pepper
• parsley
• potato
• carrot
• worcestershire sauce
• olive oil
• salt
• all-purpose flour
• beef stew meat

Instructions

1. 1 Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2. 2 Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3. 3 Combine the boiling water and soup mix in a small bowl; add to slow cooker.
4. 4 Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
5. 5 Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

By Heather G

Ingredients

• ✓ burgundy wine
• beef chuck roast
• carrot
• onion
• brown sugar
• tapioca
• salt
• black pepper
• tomato
• tomato sauce
• potato
• water chestnut
• mushroom

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.
3. 3 Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
4. 4 Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

By Vas

Ingredients

• ✓ burgundy wine
• flat iron steak
• salt
• black pepper
• garlic powder
• onion powder
• vegetable oil
• cremini mushroom
• beef stock
• butter
• flour
• heavy cream
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season both sides flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons vegetable oil and heat until oil shimmers. Add steak; sear until well browned, about 3 minutes per side. Transfer steak to a plate.
3. 3 Reduce heat to medium; add remaining 1 teaspoon vegetable oil to skillet. Add mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add wine to skillet and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock and bring to a simmer.
4. 4 Mash butter and flour in a small bowl into a paste using a fork; stir into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Return flat iron steak to the skillet.
5. 5 Cook in the preheated oven until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal against the grain; place on a platter.
6. 6 Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

By ALRAYNA

Ingredients

• ✓ burgundy wine
• nutmeg
• mushroom
• red potato
• celery
• carrot
• onion
• oregano
• bay leaf
• garlic
• thyme
• beef broth
• brandy
• butter
• beef stew meat
• pepper
• salt
• all-purpose flour

Instructions

1. 1 Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
2. 2 Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
3. 3 Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
4. 4 Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
5. 5 Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.

By Leslie

Ingredients

• ✓ burgundy wine
• onion
• carrot
• brandy
• garlic
• black peppercorn
• salt
• parsley
• bay leaf
• beef chuck roast
• olive oil
• bacon
• onion
• all-purpose flour
• garlic
• tomato paste
• beef broth
• salt
• pepper
• butter
• mushroom

Instructions

1. 1 For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
2. 2 For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
4. 4 Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
5. 5 Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
6. 6 Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
7. 7 Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
8. 8 About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.

By Judy

Ingredients

• ✓ burgundy wine
• tomato
• butter
• olive oil
• carrot
• onion
• green bell pepper
• garlic
• basil
• italian seasoning
• celery
• bay leaf
• tomato paste

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of water to a boil. Prepare a large bowl of ice water.
3. 3 Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
4. 4 Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
5. 5 Remove peels, squeeze out seeds and chop 8 tomatoes.
6. 6 Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
7. 7 Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
8. 8 Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
9. 9 Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

By MOLSON7

Ingredients

• ✓ burgundy wine
• olive oil
• eggplant
• zucchini
• onion
• green bell pepper
• cherry tomato
• kalamata olive
• garlic
• basil
• thyme
• oregano
• salt
• black pepper
• polenta
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. 3 Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. 4 Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

By emzily23

Ingredients

• ✓ burgundy wine
• onion
• beef broth
• mushroom

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

Ingredients

• ✓ burgundy wine
• sugar
• champagne
• brandy
• club soda

Instructions

1. 1 In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.

By Steve

Ingredients

• ✓ burgundy wine
• butter
• olive oil
• onion
• garlic
• all-purpose flour
• beef broth
• basil
• oregano
• portobello mushroom

Instructions

1. 1 Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
2. 2 Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

By Raven McCormick

Ingredients

• ✓ burgundy wine
• margarine
• beef round steak
• all-purpose flour
• onion
• beef broth
• tomato paste
• thyme
• egg noodle
• sour cream

Instructions

1. 1 Melt margarine in a large skillet over medium heat. Add beef strips, and fry until browned. Stir in onion and cook, stirring, for 3 minutes, or until softened. Sprinkle flour over the meat, and stir into the pan juices until blended. Gradually mix in the beef broth, Burgundy, tomato paste and thyme. Reduce heat to low, and simmer for 40 to 45 minutes.
2. 2 During the last 15 minutes of the cooking, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes.
3. 3 Remove the burgundy beef from the heat and stir in sour cream. Serve over hot egg noodles.

By Sherry Chotowetz

Ingredients

• ✓ burgundy wine
• red wine vinegar
• salt
• white sugar
• black pepper
• olive oil
• garlic
• thyme
• marjoram
• basil
• tarragon
• shallot
• tomato

Instructions

1. 1 Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

By Jenny

Ingredients

• ✓ burgundy wine
• beef broth
• all-purpose flour
• tomato paste
• beef demi glace
• bacon drippings
• beef round
• sherry wine
• onion
• parsley
• rosemary
• thyme
• bay leaf
• mushroom
• butter
• parsley

Instructions

1. 1 In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. 2 Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. 3 Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. 4 Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

By ELLIANA23