Beef Bourguignon

Cassie *


There is nothing like a delicious stew on a cold winters day. With a nice, thick slice of crusty bread to dip in those delicious juices...Yummm!


★★★★★ 1 vote

10 to 12 servings
20 Min
1 Hr


  • 1 - 3 lb
    boneless beef sirloin steak, 1/2 inch thick, trimmed, cut into 1/2 inch pieces
  • 1/2 c
    all purpose flour
  • 4 slice
    bacon, diced
  • 3 c
    burgundy wine or beef broth
  • 2 medium
    carrots, diced
  • 1 tsp
    dried marjoram leaves, crushed
  • 1/2 tsp
    dried thyme leaves, crushed
  • 1/2 tsp
  • ·
    pepper to taste
  • 1
    bay leaf
  • 2 Tbsp
    vegetable oil
  • 20 - 24
    fresh pearl onions
  • 8 small
    new red potatoes, quartered
  • 8 - 10
    mushrooms, sliced
  • 3 clove
    garlic, minced

How to Make Beef Bourguignon


  1. Coat beef with flour, shaking off excess, set aside.

    Cook and stir bacon in a 5 quart Dutch oven over medium - high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium - high heat. Remove with slotted spoon, set aside.

    Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
  2. Stir in wine,carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
  3. Meanwhile, heat oil in a large saucepan over medium - high heat. Cook and stir onions, potatoes, mushrooms and garlic about 10 minutes.
    Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork tender. Discard bay leaf, and serve.

Printable Recipe Card

About Beef Bourguignon

Course/Dish: Beef
Hashtags: #stew #vegetables

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