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Rating: 4.22 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Can be served over rice or noodles.

Anonymous

Recipe Summary

prep:
20 mins
cook:
2 hrs 14 mins
total:
2 hrs 34 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.

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  • 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.

  • Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

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

350 calories; protein 19.7g; carbohydrates 16.2g; fat 20.7g; cholesterol 57.7mg; sodium 97.3mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2017
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 which I had in the freezer, and it cooked up very tender. This was a nice change from the old standby, beef stew! Read More
(15)

Most helpful critical review

Rating: 2 stars
12/20/2019
Recipe calls for WAY too many onions and not near enough broth and wine for the sauce. Served over spaetzle. Read More
23 Ratings
  • 5 star values: 12
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/04/2017
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 which I had in the freezer, and it cooked up very tender. This was a nice change from the old standby, beef stew! Read More
(15)
Rating: 5 stars
04/11/2017
Rich and simple! Great recipe! Read More
(4)
Rating: 5 stars
11/18/2017
Will make again served over mashed potatoes. Next time want to try over homemade noodles. Read More
(1)
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Rating: 4 stars
08/11/2019
Was a little bland, but was good. Read More
(1)
Rating: 5 stars
10/19/2019
This was delicious! I only had two onions, and that was fine (although next time, I'll probably use more). I also added garlic. After step two, I put it in a crock pot for a couple of hours instead of simmering on the stove. After it was all done, it tasted like it needed something, but I couldn't figure out what, so I added about a teaspoon of apple cider vinegar. It was perfect! Thanks for a great recipe! It will definitely be on the go-to list! Read More
(1)
Rating: 4 stars
02/01/2019
I made it by the directions and ingredients. I felt it was weak on flavor. I used Yellow Onions which are mild. I had approximately 2.5 lbs of top sirloin and adjusted the ingredients up. I believe one needs a lean meat with more flavor. I served it over noodles. I will make it again with a twist or two. Read More
(1)
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Rating: 5 stars
02/21/2019
Definitely a make it again. This was delicious. I bought a beef round roast and cut it myself to make sure it was lean Read More
(1)
Rating: 2 stars
12/20/2019
Recipe calls for WAY too many onions and not near enough broth and wine for the sauce. Served over spaetzle. Read More
Rating: 5 stars
01/17/2020
Woot! First attempt of boeuf bourguignon - Excellent deep flavor. I halved the amount of onions that others mentioned. Next time I'll add carrots and try pearl onions. Read More