Beef Bourguignon
"One of my hubby's faves!! Goes great over Yorkshire pudding or crusty bread!!"
- Ready In:
- 3hrs 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs stewing beef
- 4 carrots, sliced
- 2 medium onions, chopped
- 1 cup sliced mushrooms (or you can also use the small button mushrooms, uncut)
- 1 cup dry red wine
- 2 tablespoons light soy sauce
- 2 tablespoons flour
- 1 -2 garlic clove, minced
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon thyme
- salt and pepper
directions
- Mix soy sauce and flour together to form a paste.
- Coat the meat in the paste.
- Put in a casserole dish or roasting pan.
- Add onions, carrots, marjoram, thyme garlic, wine and salt and pepper. Stir so that everything is mixed up.
- Cover and bake at 325F for one hour.
- Add the mushroom and continue to cook, covered for another 1.5-2 hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Superb! The only thing I did differently was to add a couple stalks of sliced celery (I found a similar recipe on Zaar to this one and it had that). I didn't have marjoram but it didn't affect the great taste. I thought it wouldn't need the salt because of the soy sauce but we ended up sprinkling some on at the table, so I'll for sure include it next time. Was so surprised it could taste this yummy without any beef stock or worcestershire! Served it over mashed potatoes. This will definitely be going into our regular dinner rotation. Thank you :)
RECIPE SUBMITTED BY
I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!)
My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests!
I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.
