Royal Beef Bourguignon

Royal Beef Bourguignon

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Petrice Balkan


My family love this served over wide egg noodles or homemade egg noodles.


★★★★★ 1 vote

30 Min
2 Hr


  • 2 lb
    top round steak, 2" cubes
  • 2 Tbsp
    butter, melted
  • 3 Tbsp
  • 1/2 c
    dry sherry
  • 5 slice
  • 1 lb
    onions, peeled
  • 1 lb
  • 3/4 c
    beef consomme
  • 1/4 c
  • 1 c
    burgundy wine
  • 2 Tbsp
    tomato paste
  • 2
    bay leaves
  • pinch
    chives, frozen/chopped
  • pinch
    thyme, dried
  • pinch
    tarragon, dried
  • pinch
    parsley, chopped

How to Make Royal Beef Bourguignon


  1. Brown steak in butter in a heavy dutch oven.
  2. Combine flour and sherry, stirring until well blended; stir into dutch oven.
  3. Cook bacon until crisp; drain, reserving drippings.
  4. Crumble bacon, and add to steak.
  5. Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.
  6. Saute mushrooms in remaining bacon drippings; drain well, and set aside.
  7. Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1 1/2 hours or until steak is fork tender.
  8. Add mushrooms; cover and simmer an additional 30 minutes.

Printable Recipe Card

About Royal Beef Bourguignon

Course/Dish: Beef
Other Tag: Quick & Easy

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