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Beef Bourguignon II

Rated as 4.45 out of 5 Stars

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

3 h 20 m servings 583 cals
Original recipe yields 4 servings (2 quart casserole)

Directions

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  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 skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 583 calories; 31 g fat; 21.9 g carbohydrates; 32.2 g protein; 125 mg cholesterol; 1333 mg sodium. Full nutrition

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Reviews

Read all reviews 444
  1. 604 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 m...

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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 ...

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 amaz...

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 bro...

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.

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...

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 clove...

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 ...

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...

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 th...