Beef Bourguignon II Recipe - Allrecipes.com
Beef Bourguignon II Recipe
  • READY IN 3+ hrs

Beef Bourguignon II

Recipe by  

"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 Edit and Save

Original recipe makes 2 quart casserole Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Feb 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.

 
Dec 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 :)

 
May 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.

 
Jul 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.

 
Mar 07, 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!

 
Mar 12, 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.

 
Nov 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!

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 1333 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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