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Belgian Blue Burgundy Style

This traditional recipe is easy and delicious! Serve on a bed of rice or egg noodles. A few sticks of broccoli or a green salad complete the meal.


1-1/2 pounds Belgian Blue Beef cubes (cut in 1 inch pieces)
1/2 cup all purpose flour
3-4 tablespoons of olive oil
1 medium onion, chopped finely
2 cloves of garlic, in quarters
1-1/2 cups water
1 cup red wine (or you can use Burgundy wine to make "real" Burgundy Beef)
1-1/2 teaspoons instant beef bouillon granules
2 Bay leaves
8 ounces fresh sliced mushrooms

Mix flour, salt and pepper in a large plastic food storage bag and add Belgian Blue Beef cubes. Shake to coat.

Heat olive oil in large pan. Sauté onions, and add garlic at the end being careful not to burn it, cook until onions are transparent. Add beef and a bit of the flour mixture (this will make the sauce thicker). Brown over medium-hi heat to sear meat.

Stir in water, wine, instant beef bouillon and bay leaf. Heat to boiling, cover and reduce heat.

Simmer about 45 minutes, until beef is tender, stirring occasionally.

At the end of the cooking time, stir in mushrooms, re-cover and simmer till ready. Remove and discard bay leaves and garlic quarters before serving.

Serve on a bed of egg noodles or rice.


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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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