Beef Bourguignonne Recipe

Name: Beef Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boned chuck roast, cut into 1-inch cubes; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 bacon slices, diced; 1/2 cup dry red wine; 1 (10 1/2-ounce) can beef broth; 3 cups baby carrots (about 3/4 pound); 3 cups sliced shiitake mushroom caps (about 1/2 pound); 2 tablespoons chopped fresh or 2 teaspoons dried thyme; 6 shallots, halved (about 1/2 pound); 4 garlic cloves, thinly sliced; 7 cups cooked medium egg noodles (about 5 cups uncooked pasta)

Servings: persons

1 1/2 pounds boned chuck roast, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 bacon slices, diced
1/2 cup dry red wine
1 (10 1/2-ounce) can beef broth
3 cups baby carrots (about 3/4 pound)
3 cups sliced shiitake mushroom caps (about 1/2 pound)
2 tablespoons chopped fresh or 2 teaspoons dried thyme
6 shallots, halved (about 1/2 pound)
4 garlic cloves, thinly sliced
7 cups cooked medium egg noodles (about 5 cups uncooked pasta)

1
Combine first 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.
2
Cook half of bacon in a 6-quart pressure cooker over medium heat 30 seconds. Add half of beef mixture; cook 5 minutes or until browned. Remove beef from cooker. Repeat procedure with remaining bacon and beef mixture. Return beef to cooker. Stir in wine and broth, scraping pan to loosen browned bits. Add carrots, mushrooms, thyme, shallots, and garlic. Close lid securely; bring to high pressure over high heat (about 6 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 20 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Serve stew over noodles.

2128

kcal

Calories

Fat

375

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 1/2 pounds boned chuck roast, cut into 1-inch cubes, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Beef Bourguignonne 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 Bourguignonne

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