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Beef Bourguignon I

Rated as 4.63 out of 5 Stars
4

"My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice."
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Ingredients

2 d 3 h 30 m servings 458
Original recipe yields 8 servings

Directions

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  1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
  4. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
  5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
  6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
  7. Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
  8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

Nutrition Facts


Per Serving: 458 calories; 28.9 14.1 19.9 72 638 Full nutrition

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Reviews

Read all reviews 161
  1. 208 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It just kills me when people come to these review sites and complain how there just "has to be a quicker way" to prepare a dish such as THIS one. And then they almost make it sound like a perso...

Most helpful critical review

I love complicated and involved recipes. It seems that the more time I spend making a dish, the more complex and interesting the taste, and the more my guests rave. Sadly, this rule of thumb d...

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It just kills me when people come to these review sites and complain how there just "has to be a quicker way" to prepare a dish such as THIS one. And then they almost make it sound like a perso...

An outstanding meal. I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I also used a Pinot Noir (don't use supermar...

I made this yesterday morning and at the point in the recipe where you put it in the oven, I put it in a crockpot and forgot about it all day (I did stir it from time to time). It came out so yu...

This is a great recipe. After I add the mushrooms and its just about finished I spoon single servings into a medium size ramekin (one per person ) and place flakey puff pastry over top and bake...

Despite some of the negative reviews of this recipe, I have nothing but good things to say. I made a few changes to the recipe, but thought it was specatcular. I had to make a bit of extra "grav...

I love complicated and involved recipes. It seems that the more time I spend making a dish, the more complex and interesting the taste, and the more my guests rave. Sadly, this rule of thumb d...

After reading some of the negative reviews, I was a little torn about trying this dish given the time involved. I must say I am so glad I decided to try. It has great flavor and is absolutely ...

Wow...this was fantastic! Impressive. Will make again definitely. Who ever says it tasted like beef stew and/or it took too long to prepare must not like to cook much or did something wrong! Tha...

I can always tell from reading other reviews if I am going to have success with a recipe or not. This time I was completely wrong. I followed the recipe exactly, and it was mediocre at best.I'v...