Beef Bourguignon

Marsha Gardner


This was one of my mother's favorite meals. She loved it served over noodles. When she would come to visit on her way to Florida in the winter I would make this for her.

I would make in the morning and let my oven do the simmering. And yeah I got to smell the great odors all day as it cooked.

pinch tips: How to Use a Meat Thermometer





3 lb
lean beef, cubed
1/3 c
1 lb
whole small fresh mushrooms
2 c
small pearl onions, peeled
1/4 c
all purpose flour
2 c
beef bouillon
2 c
dry red wine (burgundy)
1 small
can tomato paster
4-6 clove
garlic, crushed
1 tsp
kosher salt
1 tsp
thyme, dried
bay leaf
freshly ground black pepper to taste
4-6 Tbsp
fresh parsley, chopped for garnish

Directions Step-By-Step

Cut beef into bite sized cubes. In a large skillet heat half of the butter. Add mushrooms and brown lightly. Remove and set aside.
Add remaining butter to pan and brown onions. Remove and set aside. Add beef cubes to the pan in batches, browning on all sides. Remove beef as it is done and continue until all beef has been browned. Remove and set aside.
To the remaining fat in stir in flour, then bouillon, wine and tomato paste. Bring to a boil and stir until thickened. Add garlic, salt, thyme, bay leaf and freshly ground black pepper.
Mix sauce and meat cubes together in an oven proof Dutch oven. Cover and bake at 350-degrees for about 2 hours, until meat is tender.
Add the onions for the last 30 minutes of cooking time and the mushrooms for the last 15 minutes. (sometimes I add sliced cooked carrots along with the mushrooms)
Remove from oven, remove bay leaf. Sprinkle fresh chopped parsley over top and serve over hot, buttered wide noodle.

About this Recipe

Course/Dish: Beef, Beef Soups
Regional Style: French