Beouf a la Bourguignonne

Beouf A La Bourguignonne Recipe

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Donna Hekler


this recipe is from Bon Appetite. I have been making it since the early 70s and love it now as much as ever. I no longer use the meat paste extract, reduce the amount of butter, use more bay leaves and omit the pepper. I also use the sauce with chicken.


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1 Hr
1 Hr 30 Min


  • 4 Tbsp
  • 2 1/2 lb
    boneless beef chuck:1.5 inch cubes
  • 3 Tbsp
  • 1/2 lb
    small white onions (about 12)
  • 1/2 lb
    small mushrooms
  • 2 1/2 Tbsp
  • 2 tsp
    meat paste extract
  • 2 Tbsp
    tomato paste
  • 1 1/2 c
    burgundy wine
  • 3/4 c
    dry sherry
  • 3/4 c
    ruby port
  • 1 can(s)
    condensed beef bouillon, undiluted (10.5 oz)
  • 1/8 tsp
  • 1
    bay leaf
  • ·
    butter, flour, beef, brandy, red wine, sherry, port, bouillon, onions, mushrooms, tomato paste, bay leaf

How to Make Beouf a la Bourguignonne


  1. heat 4 quart pot that can go in the oven. brown beef cubes in butter. remove
  2. brown onions in same pan. add mushrooms; cook for 3 minutes, stirring. stir in flour, meat and tomato pastes into butter/pan juices. blend well. add burgundy, brandy, sherry, port. stir to remove any lumps. bring mixture to boil; note the sauce should thicken. add beef, pepper, bay leaf. stir to combine.
  3. place in 350 degree oven for 1.5 hours, stirring occasionally. serve over buttered noodles or rice.

Printable Recipe Card

About Beouf a la Bourguignonne

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: French
Hashtag: #comfort-food

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