This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Beef Bourguignon I
Beef Bourguignon III
Slow Cooker Beef Stew III
Slowly Deviled Beef
Herbed Beef in Salt Crust
more »
Top Related Articles
Budget-Friendly Recipes for Ground Beef
Corned Beef Basics
Beef Basics
Cooking Questions: Beef
Making Beef Stock
Beef on the Grill
Grilling Times for Beef
French Wine and Food Regions
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Seven Sensational Recipes for Fall
Related Collections
Cabernet Sauvignon Wine Pairing
Canned Mushrooms
French Beef and Pork
Nebbiolo Wine Pairing
Pinot Noir Wine Pairing

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Beef Bourguignon II

By: Teri Smith

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

Rate/Review | Read Reviews (384)

What to Drink?
	Pinot Noir
	Italian Amaretto Margaritas

Prep Time:
20 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 quart casserole

Ingredients

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

Directions

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
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.
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.
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.