Beef Bourguignon III

Beef Bourguignon III

28
cheap chef 0

"This easy recipe is a firm favorite in my family for years now."

Ingredients

7 h servings 681 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
  2. Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
  3. Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
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Reviews

28
  1. 32 Ratings

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I really liked this..I would be sure to marinate the beef for longer, and I added to the marinade some minced garlic and worcestershire. You'll probably need more than a cup of wine..Also needed...

Excellent. I doubled this recipe, and used Merlot. Bacon is always good, but I don't think the whole 'garnish' deal was needed in this. Next time I'll just throw the mushrooms in and add more on...

This is DELICIOUS! Use good red wine..think it's essential to bring out the flavour of the dish. Needed more broth during simmering, so I added about a cup additional. I reduced the beef to abou...

This was very good. I made it as written except I marinated it overnight and I omitted the bacon. I served this over homemade polenta, which went perfectly with this recipe! The recipe didn't sa...

This came out so good that I was requested to keep this as a regular in my repetoire. I seasoned my meat with kosher salt so it came out a bit salty and I used a bit more broth and wine than ca...

this recipe is a timeless classic , I love too cook this dish, it is at the soul of french cusine as are so many dishes that share its same humble beginings ,a joy to cook , a joy too eat

I used an entire bottle of red wine. You need to use a cabernet b/c other reds aren't "strong" enough in flavor to hold up in this recipe. So I wouldn't recommend a Pinot or a Merlot. Go for a n...

I worked with what I had, so I didn't follow to the letter. I ended up using 1 lb. of Angus beef tips and didn't use the tiny onions. For mushrooms, I used baby Portobellos. I did use a better C...

I've made this recipe a few times and each time it gets better. I omit the small onions as my husband detests them, but pretty much keep everything else the same. Also, I use a top cut sirloin a...