Beef Bourguignon Recipe

Name: Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lb. lean beef chuck round, cut in 1 1/2-inch cubes; 2 Tbsp. butter or fat; 2 Tbsp. sherry (heated optional); 24 small white onions; 12 large mushrooms, quartered; 1 tsp. tomato paste; 1 tsp. browning gravy (gravy starter); 3 Tbsp. flour; 1 c. beef consomme; 1 c. red wine; salt and pepper to taste; bouquet garni (1 small bay leaf, 2 sprigs thyme, marjoram and 2 Tbsp. parsley)

Servings: persons

2 lb. lean beef chuck round, cut in 1 1/2-inch cubes
2 Tbsp. butter or fat
2 Tbsp. sherry (heated optional)
24 small white onions
12 large mushrooms, quartered
1 tsp. tomato paste
1 tsp. browning gravy (gravy starter)
3 Tbsp. flour
1 c. beef consomme
1 c. red wine
salt and pepper to taste
bouquet garni (1 small bay leaf, 2 sprigs thyme, marjoram and 2 Tbsp. parsley)

1
Brown meat fast in hot fat in heavy skillet.
2
Pour sherry over and transfer to medium casserole.
3
Salt lightly.
4
In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour.
5
Add slowly, consomme and 1/4 cup wine.
6
Stir until boils.
7
Season to taste and pour over beef in casserole.
8
Add bouquet garni.
9
Cover and cook in slow oven (250u00b0) about 3 hours until meat is tender and cuts with a fork.
10
Add remaining wine at intervals.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 lb. lean beef chuck round, cut in 1 1/2-inch cubes, 2 Tbsp. butter or fat, 2 Tbsp. sherry (heated optional), 24 small white onions, 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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