Beouf Bourguignon (Red Wine Beef Stew) Recipe

Name: Beouf Bourguignon (Red Wine Beef Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb Beef rolled rump roast*; 1/4 c. All-purpose flour; 2 Tbsp. Extra virgin olive oil; 2 Tbsp. Vegetable oil; 1 x Clove garlic; 1 1/4 c. Dry red wine; 1 1/2 c. Water; 1/2 sm bay leaf; 1 1/4 tsp Salt; 2 sprg parsley; 3 slc bacon,diced; 18 sm white onions; 3 Tbsp. Tomato paste; 1/2 tsp Dry thyme leaves; 1/4 tsp Grnd pepper; 2 Tbsp. Butter or possibly margarine; 18 sm mushroom caps

Servings: persons

2 lb Beef rolled rump roast*
1/4 c. All-purpose flour
2 Tbsp. Extra virgin olive oil
2 Tbsp. Vegetable oil
1 x Clove garlic
1 1/4 c. Dry red wine
1 1/2 c. Water
1/2 sm bay leaf
1 1/4 tsp Salt
2 sprg parsley
3 slc bacon,diced
18 sm white onions
3 Tbsp. Tomato paste
1/2 tsp Dry thyme leaves
1/4 tsp Grnd pepper
2 Tbsp. Butter or possibly margarine
18 sm mushroom caps

1
Heat oven to 325'.
2
Coat beef cubes with flour.
3
Heat oil in Dutch oven.
4
Brown beef cubes in warm oil.
5
Add in garlic; cook 1 minute.
6
Remove garlic and fat.
7
Add in wine and sufficient water to just cover the meat.
8
Stir in bay leaf, salt and parsley.
9
Cover and bake 2 hrs.
10
Fry bacon just till lump.
11
Add in onions; cook till light brown.
12
Stir bacon and onions into beef cube mix.
13
Cover andb ake till beef cubes are tender, about 40 min.
14
Stir in tomato paste, thyme and pepper.
15
Cover and bake 10 min.
16
Heat butter in 6-inch skillet.
17
Cook and stir mushrooms in butter till tender; arrange on top.
18
*NOTE: Beef bottom round or possibly boneless chuck eye can be substituted for the beef rolled rump roast.

1547

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 lb Beef rolled rump roast*, 1/4 c. All-purpose flour, 2 Tbsp. Extra virgin olive oil, 2 Tbsp. Vegetable oil, and more.

Yes, Beouf Bourguignon (Red Wine Beef Stew) Recipe 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.

That's it — enjoy your meal!