"This easy recipe is a firm favorite in my family for years now." — cheap chef
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lean stew beef
salt and ground black pepper to taste
button mushrooms, sliced
I really liked this..I would be sure to marinate the beef for longer, and I added to the marinade some minced garlic and worcestershire. You'll probably need more than a cup of wine..Also needed additional beef broth.
I agree, it was a heavenly smell while cooking. However, my results were not as great as hoped. I bought a rump roast, marinated and cooked it as the recipe dictates, but the meat was tough. The wine/mushroom gravy was awesome. I'd try again if someone has a suggestion.
Excellent. I doubled this recipe, and used Merlot. Bacon is always good, but I don't think the whole 'garnish' deal was needed in this. Next time I'll just throw the mushrooms in and add more onions, and (crazily) skip the bacon altogether. Thanks for the recipe!
This is DELICIOUS! Use good red wine..think it's essential to bring out the flavour of the dish. Needed more broth during simmering, so I added about a cup additional. I reduced the beef to about 600g as I was only serving for 2, but otherwise followed the other measurements. I also substituted with 250g Shitake mushrooms as I couldn't get buttons. I did not serve it as a garnish but instead added the onions and mushrooms during the last 30min of simmering(to make it a healthier option). I loved the extra flavour Shitake added to the dish, though I think it may be a little overpowering for non-Shitake fans. Next time, i'll experiment with both buttons and shitake. Overall, i really liked it. My home smell so heavenly the whole day. Will definitely make again. Thanks!
This was very good. I made it as written except I marinated it overnight and I omitted the bacon. I served this over homemade polenta, which went perfectly with this recipe! The recipe didn't say when to add the salt and pepper, so I added it when I sauteed the beef and when I browned the mushrooms with the small onions.
This came out so good that I was requested to keep this as a regular in my repetoire. I seasoned my meat with kosher salt so it came out a bit salty and I used a bit more broth and wine than called for, but all in all a great dish which I may try doing in the slow cooker the next time.
this recipe is a timeless classic , I love too cook this dish, it is at the soul of french cusine as are so many dishes that share its same humble beginings ,a joy to cook , a joy too eat
I used an entire bottle of red wine. You need to use a cabernet b/c other reds aren't "strong" enough in flavor to hold up in this recipe. So I wouldn't recommend a Pinot or a Merlot. Go for a nice California Cabernet. I marinated the beef Overnight. In addition to the parsley,thyme and bay leaf, I added fresh rosemary to the bouquet garni. I also marinated onions,celery and carrots with the beef overnight. I separated the beef and cooked that first. Browned real well. While the beef was browning I reduced the wine marinade in a separate pot. You need to reduce the wine in a separate pot so that it doesn't make the dish bitter. Added the vegetables and the reduced wine and cooked on the stove for about 40 minutes. Came out very tender and it was delicious. I left out the bacon b/c there is enough flavor in this dish that you Do Not need to add additional fat to it. Omitted the mushrooms b/c I didn't have any. Also, I used low sodium beef broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Bourguignon III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 446
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