Beef Sirloin Stew Bourguignon Recipe

Name: Beef Sirloin Stew Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon, coarsley chopped; 3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes; 1/2 cup all-purpose flour; 2 teaspoons seasoning salt (can use white salt); black pepper; 2 lbs small onion (can use a small bag of frozen); 6 large carrots, cut into about 1-inch chunks; 2 lbs small baby onions (can use a small bag frozen); 2 tablespoons chopped fresh garlic (or to taste); 2 1/2 cups beef broth; 1/4 cup brandy; 2 (750 ml) bottles dry red wine; 2 lbs small white button mushrooms; 2 tablespoons dried thyme; 1 tablespoon brown sugar (or to taste); 1 -2 tablespoon tomato paste; salt and black pepper

Servings: persons

8 slices bacon, coarsley chopped
3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes
1/2 cup all-purpose flour
2 teaspoons seasoning salt (can use white salt)
black pepper
2 lbs small onion (can use a small bag of frozen)
6 large carrots, cut into about 1-inch chunks
2 lbs small baby onions (can use a small bag frozen)
2 tablespoons chopped fresh garlic (or to taste)
2 1/2 cups beef broth
1/4 cup brandy
2 (750 ml) bottles dry red wine
2 lbs small white button mushrooms
2 tablespoons dried thyme
1 tablespoon brown sugar (or to taste)
1 -2 tablespoon tomato paste
salt and black pepper

1
Set oven to 350 degrees.
2
In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
3
Season the flour with seasoning salt and pepper.
4
Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
5
Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
6
Add in chopped garlic and saute for 1 minute.
7
Remove the carrots and onions to a bowl.
8
Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
9
Return the beef and carrots, onions and bacon back to the pot.
10
Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
11
Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
12
Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
13
Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
14
Season with salt and pepper.
15
Pour the liquid back over the beef and veggies.
16
Rewarm over low heat before serving.
17
Delicious!

922

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.

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: 8 slices bacon, coarsley chopped, 3 -4 lbs sirloin tip roast or 3 -4 lbs steak, cut into about 1-1/2-inch cubes, 1/2 cup all-purpose flour, 2 teaspoons seasoning salt (can use white salt), and more.

Yes, Beef Sirloin Stew 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 Sirloin Stew Bourguignon

How did you like this recipe?

Frequently Asked Questions