beef bourguignon

Name: Beef Bourguignon
Yield: 6
Cuisine: French
Ingredients: 3 pound(s) lean beef, cubed; 1/3 cup(s) butter; 1 pound(s) whole small fresh mushrooms; 2 cup(s) small pearl onions, peeled; 1/4 cup(s) all purpose flour; 2 cup(s) beef bouillon; 2 cup(s) dry red wine (burgundy); 1 small can tomato paster; 4-6 clove(s) garlic, crushed; 1 teaspoon(s) kosher salt; 1 teaspoon(s) thyme, dried; 1 - bay leaf; - freshly ground black pepper to taste; 4-6 tablespoon(s) fresh parsley, chopped for garnish

(1 RATING)

192 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Aug 27, 2012

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.

Rate

prep time

cook time

method ---

yield 6-8 serving(s)

Ingredients

3 pounds lean beef, cubed
1/3 cup butter
1 pound whole small fresh mushrooms
2 cups small pearl onions, peeled
1/4 cup all purpose flour
2 cups beef bouillon
2 cups dry red wine (burgundy)
1 small can tomato paster
4-6 cloves garlic, crushed
1 teaspoon kosher salt
1 teaspoon thyme, dried
1 - bay leaf
- freshly ground black pepper to taste
4-6 tablespoons fresh parsley, chopped for garnish

How To Make beef bourguignon

Step 1

Cut beef into bite sized cubes. In a large skillet heat half of the butter. Add mushrooms and brown lightly. Remove and set aside.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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)
Step 6

Remove from oven, remove bay leaf. Sprinkle fresh chopped parsley over top and serve over hot, buttered wide noodle.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes