Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat); 1/2 cup brandy; 1/2 lb white pearl onion; 1/2 lb mushroom (small, fresh); 2 1/2 tablespoons potato starch; 4 beef bouillon cubes (dissolved in 1/4 cup water); 1 (6 ounce) can tomato paste; 2 cups Burgundy wine; 3/4 cup dry sherry; 1 cup ruby port; 1/4 teaspoon pepper (freshly ground, more or less, to taste); 1 bay leaf

Servings: persons

1/4 cup butter
1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat)
1/2 cup brandy
1/2 lb white pearl onion
1/2 lb mushroom (small, fresh)
2 1/2 tablespoons potato starch
4 beef bouillon cubes (dissolved in 1/4 cup water)
1 (6 ounce) can tomato paste
2 cups Burgundy wine
3/4 cup dry sherry
1 cup ruby port
1/4 teaspoon pepper (freshly ground, more or less, to taste)
1 bay leaf

1
Brown all Beef cubes in butter in a large Dutch oven, a few at a time.
2
Do not crowd.
3
In a small saucepan heat 1/4 cup of the Brandy until the vapors rise.
4
Ignite and pour over the Beef.
5
When the flames die, remove the beef and set aside.
6
Add butter to Dutch oven and brown Onions over low heat.
7
Add mushrooms and continue cooking, about 3 minutes.
8
Remove Dutch oven from the heat.
9
Stir in flour or starch, meat paste or cubes, and tomato paste.
10
Blend well.
11
Stir in Burgundy, Sherry, and Port.
12
Bring just to boiling.
13
Remove from heat and add Beef, Pepper, and Bay leaf.
14
Bake, covered 300 degrees F for 3 to 4 hours.
15
Add more Burgundy if mixture becomes too dry.
16
Just before serving, again, flame 1/4 cup Brandy and pour over mixture.

824

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 13 ingredients. The key ingredients include: 1/4 cup butter, 1 1/2 lbs boneless beef chuck, cut in 1 1/2 inch cubes (it is important to use a cheap cut of meat), 1/2 cup brandy, 1/2 lb white pearl onion, 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.

Beef Bourguignon

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