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Beef Bourguignonne

  By RFChef  

September 28, 2012

  • Yields: 6 Servings


1Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently.

2Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.

3Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot.

4Brown 1/2 of beef, remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed.

5Remove beef from stockpot, season with salt and pepper. Pour off drippings.

6Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram.

7Return beef and bacon to stockpot, bring to a boil. Reduce heat, cover tightly and simmer 1 hour.

8Add carrots and onions to stockpot, bring to a boil.

9Reduce heat, continue simmering, covered, 30 minutes.

10Stir in mushrooms, continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender.

11Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.

Source: Family Features


2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces

4 slices bacon, chopped (about 4 ounces)

1/4 cup all-purpose flour

Vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup ready-to-serve beef broth

2 cups Burgundy or other dry red wine

2 tablespoons tomato paste

1 tablespoon minced garlic

2 teaspoons dried marjoram leaves, crushed

8 ounces baby carrots (about 1-3/4 cups)

8 ounces fresh pearl onions, peeled or frozen pearl onions

8 ounces mushrooms, cut in half if large

Chopped fresh parsley (optional)


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