Callebaut-Cabernet Sauvignon Beef Bourguignon

Name: Callebaut-Cabernet Sauvignon Beef Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds choice top round, cubed; 1/2 bottle (375 ml) Glenora Cabernet Sauvignon; 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 cup unsalted butter; 1/2 pound mushrooms, quartered; 1 large yellow onion, cut in medium dice; 1/4 cup tomato paste; 2 cloves garlic, chopped; 2 tablespoons fresh thyme, chopped; 1/2 cup unsweetened cocoa powder; 1 (10.5-ounce) can beef stock

Servings: persons

3 pounds choice top round, cubed
1/2 bottle (375 ml) Glenora Cabernet Sauvignon
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup unsalted butter
1/2 pound mushrooms, quartered
1 large yellow onion, cut in medium dice
1/4 cup tomato paste
2 cloves garlic, chopped
2 tablespoons fresh thyme, chopped
1/2 cup unsweetened cocoa powder
1 (10.5-ounce) can beef stock

1
Marinate the beef in half of the Cabernet Sauvignon for at least 1 hour, or overnight, if possible.
2
Combine the flour with the salt and pepper in a mixing bowl and coat the marinated beef cubes in the mixture.
3
Remove the coated beef cubes by hand.
4
Reserve the unused flour mixture.
5
Melt the butter in a saucepan over medium-high heat.
6
Add the beef cubes and saute until brown, about 4 minutes.
7
Add the remaining flour and stir until there are no lumps.
8
Add the remaining wine and all of the remaining ingredients to the pan and bring to a simmer, stirring constantly to prevent lumps from forming in the sauce.
9
Simmer for 10 minutes.
10
Decrease the heat to medium-low and simmer, uncovered, for 1 to 2 hours or until the sauce reaches a medium consistency, stirring occasionally.
11
Spoon into bowls and serve hot with some crusty bread.
12
Try this flavorful dish served over your favorite pasta.

292

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 3 pounds choice top round, cubed, 1/2 bottle (375 ml) Glenora Cabernet Sauvignon, 1/4 cup all-purpose flour, 1 teaspoon salt, and more.

Yes, Callebaut-Cabernet Sauvignon Beef Bourguignon falls under the Meat & Poultry 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!