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    You are in: Home / Recipes / Beef Bourguignon Recipe
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    Beef Bourguignon

    Beef Bourguignon. Photo by Caroline Cooks

    1/1 Photo of Beef Bourguignon

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    papergoddess's Note:

    Elegant entree. I like to serve this at holiday time, or for company. You can make it ahead and reheat it, so it is hostess-friendly. This is Julia Chils' recipe, but I've simplified the directions.

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    Units: US | Metric


    1. 1
      Heat oil in large skillet.
    2. 2
      Add as many pieces of beef to the pan as will fit without crowding.
    3. 3
      Brown on all sides on fairly high heat.
    4. 4
      Add more oil if needed.
    5. 5
      Repeat until all beef cubes are browned; transfer meat to a sprayed oven-proof casserole.
    6. 6
      Add onions and carrot to the skillet, and brown briefly; transfer to the oven-proof casserole.
    7. 7
      Set casserole over heat.
    8. 8
      Add wine, stock, bay leaf, thyme, orange peel, tomato, tomato paste, and garlic.
    9. 9
      Bring to a simmer, taste, and salt if necessary.
    10. 10
      Take off the stove, cover, and bake at 325F for 2-3 hours, checking for tenderness.
    11. 11
      THE ONIONS: to peel easily, drop onions into a saucepan of boiling water, bring back to a boil, and boil 1 min.
    12. 12
      drain, and drop in cold water.
    13. 13
      trim ends off, and slip skins off.
    14. 14
      MUSHROOMS: Trim, clean and slice mushrooms; saute briefly in 2 tbs.
    15. 15
    16. 16
      Finishing the stew: When meat is tender, combine flour and water in a jar and shake until smooth.
    17. 17
      Stir into stew, until blended and add mushrooms and onions.
    18. 18
      Cover and bake another 20-30 minutes, or until hot and bubbly.
    19. 19
      I serve this over noodles for an elegant holiday entree.

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    Ratings & Reviews:

    • on July 29, 2005


      Very nice! Adust to the crock potwell. The sauce was excellent, with just a hint of orange. Didn't use small onions, just sliced Vadalias. Definitely a keeper.THX

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    • on November 04, 2009


      This was quick to prepare (well reasonably) and my girlfriend loved it, I thought it was a little strong on the wine taste and not as stewy as I would have liked, will make it again and try fiddling a bit and see how it goes!

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    • on April 27, 2008



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    Read All Reviews (7)


    Nutritional Facts for Beef Bourguignon

    Serving Size: 1 (426 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 247.7
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 346.5 mg
    Total Carbohydrate 35.1 g
    Dietary Fiber 5.8 g
    Sugars 14.3 g
    Protein 6.0 g

    The following items or measurements are not included:

    beef rump

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