New this month
Get the Allrecipes magazine

Boeuf Bourguignon

Joan Wagner Teller

"Can be served over rice or noodles."
Added to shopping list. Go to shopping list.

Ingredients

2 h 34 m servings 350 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
  2. Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
  3. Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Footnotes

  • Cook's Notes:
  • Substitute olive oil for the vegetable oil if desired.
  • Add beef broth and wine (1 part broth to 2 parts wine) as needed in step 2 to keep beef barely covered.

Nutrition Facts


Per Serving: 350 calories; 20.7 g fat; 16.2 g carbohydrates; 19.7 g protein; 58 mg cholesterol; 97 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

Had appointments today, so I got this going about mid-morning in my Instant Hot Pot using the slow cook feature. Really easy to make, and it has a rich, robust flavor. I used some stew beef wh...

Will make again, served over mashed potatoes . Next time want to try over homemade noodles.

Rich and simple! Great recipe!

Good base recipe needs salt