LIVE
Rating: 4.44 stars
633 Ratings
  • 5 star values: 396
  • 4 star values: 155
  • 3 star values: 55
  • 2 star values: 16
  • 1 star values: 11

Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.

Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
4
Yield:
2 quart casserole
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

    Advertisement
  • Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

  • Return the skillet 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.

  • Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

Nutrition Facts

583 calories; protein 32.2g; carbohydrates 21.9g; fat 31g; cholesterol 124.8mg; sodium 1332.7mg. Full Nutrition
Advertisement

Reviews (451)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2003
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. Read More
(268)

Most helpful critical review

Rating: 3 stars
02/28/2011
Pretty good. My meat ended up drying out pretty badly even with adding about an additional cup of beef broth. The red wine "gravy" was good over butter noodles but we kind of ate around the meat. Thanks for the recipe! Just not for us. Read More
(6)
633 Ratings
  • 5 star values: 396
  • 4 star values: 155
  • 3 star values: 55
  • 2 star values: 16
  • 1 star values: 11
Rating: 5 stars
04/05/2003
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. Read More
(268)
Rating: 5 stars
12/17/2005
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 :) Read More
(160)
Rating: 5 stars
05/23/2003
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. Read More
(143)
Advertisement
Rating: 4 stars
07/13/2003
This was very good. After the initial 21/2 hours there was virtually no liquid left I had to add more wine. I also covered it the whole time. I would make this again. Read More
(102)
Rating: 5 stars
03/08/2007
Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot for those who care) which I'm sure made all the difference. I never cook with a wine that I won't also have a glass of while cooking. My non-drinking wine-hating fiancee loved this meal and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though especially if you have really good non-stick cookware and don't need it since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though and one I'll be making again and again. It's probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn't eat dinner until 9 o'clock - oops! Read More
(91)
Rating: 5 stars
03/13/2006
I have been looking for an easy Beef Bourguignon recipe for a while, and I think I'll stick with this one! I used fresh mushrooms and onions and cut the butter in half. I also put in whole cloves of garlic. Read More
(91)
Advertisement
Rating: 5 stars
11/14/2005
I disagree with everyone that replaced the red wine with beef broth. That defeats the whole point of this classic dish! It originated with a type of burgundy wine hence the name! However I do think 2 cups red wine is a little much so I used 1 cup red wine and 1 can beef broth with mine. I also seasoned the beef with a little salt and pepper before adding the flour mixture to it. And also I didn't have canned onions so I just omitted it. It came out amazing! Love this recipe! Read More
(74)
Rating: 5 stars
02/28/2003
Excellent dish! Easy to put together and then do something else while baking. I will increase the initial cooking time from 2.5 hours to 3.0 hours to make the stew meat more tender. The flavor and aroma were outstanding. My grandchildren (3 and 10) asked for seconds! I used 1 cup of wine and 1 cup of beef broth. Don't be afraid of using the onions with children - they add flavor, but are not bitter nor hot! This is definitely one of the best I have tried on this site. Marty Read More
(57)
Rating: 5 stars
07/23/2003
This is definitely worth trying. The meat comes out soooo tender and it's great served over egg noodles along with green peas. I chop regular onions into large peices and use this instead of the canned. Hubby loved this one. I'm planning on making this for my family when I go on vacation (if I have time!). I used 1 cup red wine and 1 cup beef broth. Excellent recipe Teri! Read More
(49)
Rating: 3 stars
02/28/2011
Pretty good. My meat ended up drying out pretty badly even with adding about an additional cup of beef broth. The red wine "gravy" was good over butter noodles but we kind of ate around the meat. Thanks for the recipe! Just not for us. Read More
(6)