Beef Bourguignonne Recipe

Name: Beef Bourguignonne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boneless beef chuck roast, cut into 3/4-inch cubes; 1 clove garlic, minced; 3/4 c. beef broth; 3/4 c. dried marjoram, crushed; 1/4 tsp. pepper; 3 c. whole fresh mushrooms; 8 oz. pearl onions or 2 c. frozen small whole onions; 2 Tbsp. all-purpose flour; 3 c. hot cooked noodles; 2 Tbsp. cooking oil; 1 large onion, chopped; 1 1/2 c. Burgundy; 1 tsp. dried thyme, crushed; 1/2 tsp. salt; 2 bay leaves; 4 medium carrots, cut into 3/4-inch long pieces; 1/4 c. cold water; 2 slices cooked crisp bacon, crumbled

Servings: persons

1 lb. boneless beef chuck roast, cut into 3/4-inch cubes
1 clove garlic, minced
3/4 c. beef broth
3/4 c. dried marjoram, crushed
1/4 tsp. pepper
3 c. whole fresh mushrooms
8 oz. pearl onions or 2 c. frozen small whole onions
2 Tbsp. all-purpose flour
3 c. hot cooked noodles
2 Tbsp. cooking oil
1 large onion, chopped
1 1/2 c. Burgundy
1 tsp. dried thyme, crushed
1/2 tsp. salt
2 bay leaves
4 medium carrots, cut into 3/4-inch long pieces
1/4 c. cold water
2 slices cooked crisp bacon, crumbled

1
In a large pot or Dutch oven, cook half of the meat in 1 tablespoon of the hot oil until meat is browned. Remove meat from pan. Add remaining oil, remaining meat, the chopped onion and garlic. Cook until meat is browned and onion is tender. Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add the mushrooms, carrots and the pearl onions. Return to boiling; reduce heat. Cover and cook about 30 minutes more or until tender. Discard bay leaves. Combine cold water and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve with noodles. Makes 6 servings.

1236

kcal

Calories

Fat

161

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 18 ingredients. The key ingredients include: 1 lb. boneless beef chuck roast, cut into 3/4-inch cubes, 1 clove garlic, minced, 3/4 c. beef broth, 3/4 c. dried marjoram, crushed, 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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