Beef Bourguignon II Recipe
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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."

Rating: This weblink has been rated 287 times with an average star rating of 4.5 Read Reviews (223)

Rate/Review | 7,612 people have saved this

Prep Time:
20 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 20 Min

Servings  (Help)

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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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 583 | Total Fat: 31g | Cholesterol: 125mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2003 by MEG1014 
Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by MOLSON7 
This was very good. After the initial 21/2 hours there was virtually no liquid left I had to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2005 by Boujie 
This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2002 by MIHAELA 
This one is easy to put together but somewhat time-consuming, but I think it's worth the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2007 by cowgirll 
Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2003 by WALLACE404 
I have made this twice and it is wonderful! It is very easy to prepare and actually better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2003 by rowdy 
Excellent dish! Easy to put together and then do something else while baking. I will increase... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by JOSIE 
This is definitely worth trying. The meat comes out soooo tender and it's great served over... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2006 by Juliana 
I have been looking for an easy Beef Bourguignon recipe for a while, and I think I'll stick... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2005 by ATOMICLUSH 
I disagree with everyone that replaced the red wine with beef broth. That defeats the whole... MORE

 
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