Beef Bourguignon Without the Burgundy Recipe - Allrecipes.com
Beef Bourguignon Without the Burgundy  Recipe
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Beef Bourguignon without the Burgundy
See how to make a classic French stew braised in red wine. See more
  • READY IN ABOUT hrs

Beef Bourguignon Without the Burgundy

Recipe by  

"This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 40 mins

Directions

  1. Generously season beef with salt and pepper.
  2. Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.
  3. Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.
  4. Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.
  5. Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.
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Reviews More Reviews

Mar 02, 2014

Delicious! Added mushrooms as well. Offered it over garlic mashed potatoes OR mashed ruttabegga (mashed with butter, cream, salt and white pepper). Both were lovely!

 
Jun 16, 2014

Excellent... I added some of my own spices to taste, and served over egg noodles. Great recipe, will make again.

 

7 Ratings

May 08, 2014

This was SOOO GOOD!!! My whole family was talking about how good it smelled as it was cooking and it taste just as good too! Served over whole grain egg noodles. YUM!

 
Mar 01, 2014

Husband and I both loved this. Used dried thyme because I didn't have fresh and added a can of chopped mushrooms with the carrots and celery because we like mushrooms. Served over wide egg noodles. Wonderful flavor and even better leftovers the next day. Good job Chef John.

 

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Nutrition

  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 643 mg
  • 26%

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

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About the Cook

 
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