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Feb 12, 2008 05:07 AM

Beef Burgundy - Alternatives To Chuck?

I would like to make Beef Burgundy but would like to lighten it up just a bit.

Do you think I could successfully make this w/ a less fatty cut of beef? Perhaps a top or bottom round?

Any suggestions on how to lighten this recipe - by using a different beef, or otherwise - would be most appreciated.


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  1. Ina Garten does a recipe where she sears off filet steaks and then adds them at the end. The biggest issue you run into is cooking time so if you would like something lighter you need to incorporate the meat at a much later point

    1 Reply
    1. re: marye

      I was just going to suggest this recipe. I think it's great.

      The recipe can be found in her first cookbook or here: