Easy Tasty Beef Bourguignon

    Recipe Picture:Easy Tasty Beef Bourguignon
    10

    Easy Tasty Beef Bourguignon

    (616)
    3hours20min


    588 people made this

    This rich and tasty beef bourguignon tastes great over pasta or even potatoes. This easy dish has carrots, onion and tinned mushrooms. It's topped with crispy fried onions.

    Ingredients
    Serves: 4 

    • 1/4 cup (30g) plain flour
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 900g casserole beef, diced
    • 60g butter
    • 1 onion, diced
    • 2 carrots, diced
    • 1 clove garlic, minced
    • 2 cups (500ml) red wine
    • 1 bay leaf
    • 1/4 cup chopped fresh parsley
    • 1/2 teaspoon dried thyme
    • 1 (190g) tin sliced mushrooms
    • 500g crispy fried onions

    Directions
    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
    2. Melt the butter or margarine in a large frypan over medium high heat. Add the meat and brown well on all sides. Pour this into a casserole dish.
    3. Return the frypan to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes or until onion is tender. Add the wine, bay leaf, parsley, thyme and liquid from the mushrooms. Pour over meat.
    4. Bake, covered, at 180 degrees C for 2 1/2 hours. Remove cover, add tinned onions and mushroom crowns and bake for 30 more minutes.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (616)

    Reviews in English (448)

    by
    253

    Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn't matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn't drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.  -  11 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    155

    This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine after browning the meat and the veggies. You want every little bit of flavour! The house smelled amazing  -  17 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    137

    I have made this twice and it is wonderful! It is very easy to prepare and actually better than the same dish at our local French restaurant. I have seen several comments about adding beef broth to replace some of the time wine. Although, that may not be a bad idea I think it is important what type of red wine you use. This recipe originally in France calls for a dark burgandy wine which cooks away nicely. I love the deep rich flavor and would not advise a Chianti for instance or Zinfindel.  -  02 Mar 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 7 collections