Beef Bourguignon III

Beef Bourguignon III

26 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    3 h 30 m
  • Ready In

    7 h
cheap chef
Recipe by  cheap chef

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

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Adjust Servings

Original recipe yields 6 servings



  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 (26)

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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 additional beef broth.



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 onions, and (crazily) skip the bacon altogether. Thanks for the recipe!



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 about 600g as I was only serving for 2, but otherwise followed the other measurements. I also substituted with 250g Shitake mushrooms as I couldn't get buttons. I did not serve it as a garnish but instead added the onions and mushrooms during the last 30min of simmering(to make it a healthier option). I loved the extra flavour Shitake added to the dish, though I think it may be a little overpowering for non-Shitake fans. Next time, i'll experiment with both buttons and shitake. Overall, i really liked it. My home smell so heavenly the whole day. Will definitely make again. Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 681 cal
  • 34%
  • Fat
  • 49.5 g
  • 76%
  • Carbs
  • 18.8 g
  • 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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Baked Beef Stew


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Beef Tips