Beef bourguignon

Beef bourguignon

Beef bourguignon

Beef bourguignon photo 1
Beef bourguignon photo 2
Beef bourguignon photo 3


  • butter or margarine - 1 item
  • pepper - 1/2 tsp
  • bay leaf - 1 item
  • tomato paste - 2 Tbsp
  • dry sherry - 3/4 c
  • brandy - 3 Tbsp
  • boneless beef chuck, cut in 1 1/2-inch cubes
  • small white onions, peeled about 12 - 1/2 lb
  • small fresh mushrooms - 1/2 lb
  • potato flour
  • meat extract paste
  • Burgundy
  • Ruby Port - 3/4 c
  • can condensed beef broth undiluted - 1 oz

How to make beef bourguignon:

Slowly heat 4-quart Dutch oven with tight fitting lid. Add 2 tablespoons butter. Heat, do not burn. In hot butter over high heat, brown beef cubes well, using a fourth at a time or just enough to cover bottom of Dutch oven. Lift out beef as it browns. Continue until beef is browned. Add butter as needed. Return beef to Dutch oven. In small saucepan, heat 2 tablespoons brandy just until vapor rises. Ignite; pour over beef. As flame dies, remove beef. Add 2 tablespoons butter to Dutch oven. Heat slightly. Add onions. Cook over low heat, covered, until onions brown slightly. Add mushrooms. Cook, stirring, 3 minutes. Remove from heat. Stir in flour, meat extract paste and tomato paste until well blended. Stir in Burgundy, sherry, Port and broth. Preheat oven to 350°. Bring wine mixture just to boiling, stirring. Remove from heat. Add beef, pepper and bay leaf. Mix well. Bake, covered, stirring occasionally, 1 1/2 hours or until beef is tender. Add remaining brandy, little by little. Serves 6.

Recipe categories: Main dish, Meat, Beef.

Beef bourguignon
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT2H30M
Total Time: PT2H30M

Cause of complaint:

Related ingredients:
sugar, pkg, milk, salt, stick margarine, vegetable oil, paprika, worcestershire sauce
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