Beef Bourguignonne

Beef Bourguignonne

29 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Swanson® Beef Broth and a little red wine smooth out the savory herb and earthy flavors in this skillet simmered beef and mushroom main dish, served over orzo.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place the beef in a large bowl. Add the flour and toss to coat.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender. Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
  3. Serve the beef mixture over the orzo.

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Reviews (29)

Rate This Recipe
Sarah Jo

Sarah Jo

I used a cheap cut of meat (beef stew meat) so I knew I had to simmer it a little longer than usual. For browning, I added a little butter in with the EVOO. I used a full small onion and I used baby bella mushrooms. After I'd added all the veggies and the liquids, I brought it up to a boil, covered it, and cooked it on low for a little over an hour. Before serving, I sprinkled more parsley over the top. We had this over hot buttered egg noodles with garlic lemon butter green beans on the side. This is a lot like a stroganoff without the sour cream. The kids didn't care for it but I thought it was very good. Using the stew meat didn't affect the flavor or compromise the dish at all. NOTE: I used Campbell's beef broth because that was all I had on hand.

Sharon Bruce Isselhardt

Sharon Bruce Isselhardt

I made Julia Child's recipe a few months ago which was excellent. It took all afternoon. I made this in an hour and it was really really good. I cooked it longer than the 30 minutes - maybe 45 minutes - because the sauce had not thickened in the 30 minutes called for. I didn't serve it with orzo and instead served it with fettucini alfredo.



I have to say, I was impressed with this recipe. I was a bit sceptical after reading some of the reviews, but the dish really turned out well. This is basically a 30-minute beef stew, so you get a nice hearty meal without the slow-cooker. I followed the recipe exactly, using fat-free, low-sodium broth and portabella mushrooms. After reading some of the reviews saying that this recipe was bland and after tasting the sauce, I added a little salt and pepper to wake things up a bit. Other than that, I added some cornstarch to thicken the sauce to my liking and served over Orzo pasta. Don't let the bland reviews scare you away from this one, as it really doesn't need much to make it great.

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Amount Per Serving (4 total)

  • Calories
  • 635 cal
  • 32%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 89.9 g
  • 29%
  • Protein
  • 36.8 g
  • 74%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet



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Herb-Simmered Beef Stew


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Beef Mushroom Stroganoff