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Beef Bourguignon II

Beef Bourguignon II

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Teri Smith

Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1333 mg
  • 53%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
  4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
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Reviews

MEG1014
239
4/5/2003

Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn't matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn't drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.

Boujie
144
12/17/2005

This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine after browning the meat and the veggies. You want every little bit of flavour! The house smelled amazing :)

WALLACE404
128
5/23/2003

I have made this twice and it is wonderful! It is very easy to prepare and actually better than the same dish at our local French restaurant. I have seen several comments about adding beef broth to replace some of the time wine. Although, that may not be a bad idea I think it is important what type of red wine you use. This recipe originally in France calls for a dark burgandy wine which cooks away nicely. I love the deep rich flavor and would not advise a Chianti for instance or Zinfindel.