Not Your Mama's Beef Bourguignon

"Very nice to have when company is coming, serve over cooked rice."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
2hrs 30mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In pan, brown onions and mushrooms in butter, remove from pan and set aside.
  • Add beef cubes in batches, browning well on all sides. Set aside.
  • To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
  • Add garlic, salt, thyme, bay leaf and pepper.
  • Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
  • Top with parsley before serving.

Questions & Replies

  1. Are there carrots as in the photo?
     
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Reviews

  1. This is defiantly a five star recipe. I made this with top sirloin (and was a bit worried it might not be tender) but it just melted in our mouths. I served it over rice too, and the flavor was wonderful. I hope others will try this and you get more reviews,.....it is certainly a winner. I used a package of sirloin that was about $4.00 and the recipe could easily have fed 6 people, so it is a very economical dish too.l Thanks for posting and I will be making this again for sure ! Donna
     
  2. Picture looks really good, but doesn’t really match the recipe. The picture shows a few onion chunks and carrot sections, but the recipe calls for 18 onions but no carrots. I’m confused. Shouldn’t the picture be primarily a pot of onions?
     
  3. This was excellent - wonderful flavour from the wine! I browned the meat, then threw everything in the slow cooker for the day. I served it over jasmine rice. It was even better leftover. Thank you Canadian Pixie
     
  4. This is more than nice and not only when company is coming. I followed exactly the directions and the beef was soft and tender, the sauce delicate, and the onions and mushrooms were pefect. Because I was too lazy, I have used a pot for browning and baking and it works very well. I like that the sauce is not overpowering the beef or the onions. The combination of red wine and only thyme is just the right combination for the beef. The beef was very tender. I served it with rice to use up the sauce, but I would suggest to serve also some bread. And don't forget to serve it with the red wine you have used for cooking. It will complete the falvour of the wine in the sauce.
     
  5. It looks like chunks of onion chunks of potato and carrot. No pearl onions. When do the other veggies go in?
     
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Tweaks

  1. It suggests to add onions 30 minutes before finishing then mushrooms 15 minutes before the end. That would work when the recipe says to brown onions and mushrooms but it didn’t say separately. Adding onions and mushrooms together works fine.
     

RECIPE SUBMITTED BY

I live in Ontario, Canada. I am a stay at home mother of two, a 5 year old boy and an 8 year old girl. I love to cook and to bake and do everything with my children. I volunteer at the kids school several times a week (now if only I could get paid to have this much fun!!)
 
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