Can be served over rice or noodles.

Anonymous
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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; 20.7 g total fat; 58 mg cholesterol; 97 mg sodium. 16.2 g carbohydrates; 19.7 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

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)

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
22 Ratings
  • 5 star values: 11
  • 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: 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)
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Rating: 5 stars
11/18/2017
Will make again served over mashed potatoes. Next time want to try over homemade noodles. 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)
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)
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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
Rating: 5 stars
10/21/2018
The top round cooked to perfection in the wine based sauce. It turned out to be very tender. My husband is quite please with this french dish. Read More
Rating: 5 stars
10/31/2018
I made this exactly as written and loved it! It's very hearty and gets even better a day or two later. I first served it on rice and served it later on crusty bread as a kind of French dip sandwich. It's a keeper. Thanks Joan! Read More