Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. boneless beef chuck, cut in 1 1/2-inch cubes; butter or margarine; 3 Tbsp. brandy; 1/2 lb. small white onions, peeled (about 12); 1/2 lb. small fresh mushrooms; 2 1/2 Tbsp. potato flour; 2 1/2 tsp. meat extract paste; 2 Tbsp. tomato paste; 1 1/2 c. Burgundy; 3/4 c. dry sherry; 3/4 c. Ruby Port; 1/2 tsp. pepper; 1 bay leaf; 1 (10 oz.) can condensed beef broth (undiluted)

Servings: persons

2 1/2 lb. boneless beef chuck, cut in 1 1/2-inch cubes
butter or margarine
3 Tbsp. brandy
1/2 lb. small white onions, peeled (about 12)
1/2 lb. small fresh mushrooms
2 1/2 Tbsp. potato flour
2 1/2 tsp. meat extract paste
2 Tbsp. tomato paste
1 1/2 c. Burgundy
3/4 c. dry sherry
3/4 c. Ruby Port
1/2 tsp. pepper
1 bay leaf
1 (10 oz.) can condensed beef broth (undiluted)

1
Slowly heat 4-quart Dutch oven with tight fitting lid.
2
Add 2 tablespoons butter.
3
Heat, do not burn.
4
In hot butter over high heat, brown beef cubes well, using a fourth at a time or just enough to cover bottom of Dutch oven.
5
Lift out beef as it browns. Continue until beef is browned.
6
Add butter as needed.
7
Return beef to Dutch oven.
8
In small saucepan, heat 2 tablespoons brandy just until vapor rises.
9
Ignite; pour over beef.
10
As flame dies, remove beef.
11
Add 2 tablespoons butter to Dutch oven.
12
Heat slightly.
13
Add onions.
14
Cook over low heat, covered, until onions brown slightly. Add mushrooms.
15
Cook, stirring, 3 minutes.
16
Remove from heat.
17
Stir in flour, meat extract paste and tomato paste until well blended. Stir in Burgundy, sherry, Port and broth.
18
Preheat oven to 350u00b0. Bring wine mixture just to boiling, stirring.
19
Remove from heat. Add beef, pepper and bay leaf.
20
Mix well.
21
Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
22
Add remaining brandy, little by little.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 lb. boneless beef chuck, cut in 1 1/2-inch cubes, butter or margarine, 3 Tbsp. brandy, 1/2 lb. small white onions, peeled (about 12), and more.

Yes, Beef Bourguignon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Bourguignon

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