Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes; olive oil or peanut oil; 1 large carrot, julienned; 2 cups sliced onions; 3 cups strong red wine, such as mountain red or 3 cups Burgundy wine; 2 cups strong beef stock or 2 cups canned beef consomme; 1 bay leaf; 1 teaspoon thyme; 1/3 teaspoon dried orange peel; 1 large tomatoes, peeled and chopped; 1 tablespoon tomato paste; 2 -3 cloves garlic; salt and pepper; 18 -24 small white onions; 1/2 lb fresh sliced mushrooms (or more); 3 tablespoons flour; 1/2 cup water

Servings: persons

3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes
olive oil or peanut oil
1 large carrot, julienned
2 cups sliced onions
3 cups strong red wine, such as mountain red or 3 cups Burgundy wine
2 cups strong beef stock or 2 cups canned beef consomme
1 bay leaf
1 teaspoon thyme
1/3 teaspoon dried orange peel
1 large tomatoes, peeled and chopped
1 tablespoon tomato paste
2 -3 cloves garlic
salt and pepper
18 -24 small white onions
1/2 lb fresh sliced mushrooms (or more)
3 tablespoons flour
1/2 cup water

1
Heat oil in large skillet.
2
Add as many pieces of beef to the pan as will fit without crowding.
3
Brown on all sides on fairly high heat.
4
Add more oil if needed.
5
Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
6
Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
7
Set casserole over heat.
8
Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
9
Bring to a simmer, taste, and salt if necessary.
10
Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
11
THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
12
drain, and drop in cold water.
13
trim ends off, and slip skins off.
14
MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
15
butter.
16
Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
17
Stir into stew, until blended and add mushrooms and onions.
18
Cover and bake another 20-30 minutes, or until hot and bubbly.
19
I serve this over noodles for an elegant holiday entree.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 -4 lbs beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes, olive oil or peanut oil, 1 large carrot, julienned, 2 cups sliced onions, and more.

Yes, Beef Bourguignon falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Beef Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions