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Beef Bourguignon I

Beef Bourguignon I

  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    2 d 3 h 30 m
COOKPOT

COOKPOT

My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  4. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
  7. Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
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Reviews

suzichef
295

suzichef

10/29/2005

It just kills me when people come to these review sites and complain how there just "has to be a quicker way" to prepare a dish such as THIS one. And then they almost make it sound like a personal mission that people took to rob them of their time if a recipe isn't to their liking. Perhaps a review should consider that GOOD food takes the love of cooking, and anything less WILL be evident "somewhere". And often times in classic french recipes such as this one, it DOES take time and if you "read and think" before you begin you can figure that out. My personal opinion on this recipe is that it is VERY classic and delicious. It was meant to be meaty and rich and not too spiced up...warm and comforting and classic...and it is! I serve mine over "smashed" garlic potatoes with the skins left on and a fruit parfait for dessert.

claudygirl
165

claudygirl

11/9/2004

An outstanding meal. I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I also used a Pinot Noir (don't use supermarket wines. They're not glass worthy for a reason!). I froze all this food in meal-sized portions. When it was thawed and reheated, it was even more delicious! I'm ready for any holiday company that might call for an elegant meal. Served with creamy mashed potatoes, asparagus tips and french bread. Wow! Worth the effort. Thanks Judy. -- Update 11/2004 -- this is still the best recipe I've ever found here at allrecipes.com. Follow the tips - no shortcuts, and make a lot at once to freeze. Company coming? Thaw, reheat, make sides, and take the bows.

NXS
126

NXS

9/15/2003

I made this yesterday morning and at the point in the recipe where you put it in the oven, I put it in a crockpot and forgot about it all day (I did stir it from time to time). It came out so yummy! I didn't use as many onions--one in the marinade and then I used shallots for the main dish. I served it with a hearty homemade French peasant bread and garlic mashed red potatos. I will definately make this again. Ps..don't skimp on the quality of the red wine.

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