Beef Bourguignonne Recipe - Allrecipes.com
Beef Bourguignonne Recipe
  • READY IN 40 mins

Beef Bourguignonne

Recipe by  

"Swanson® Beef Broth and a little red wine smooth out the savory herb and earthy flavors in this skillet simmered beef and mushroom main dish, served over orzo."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Place the beef in a large bowl. Add the flour and toss to coat.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender. Add the carrots, broth and wine to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
  3. Serve the beef mixture over the orzo.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 30 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2011

I used a cheap cut of meat (beef stew meat) so I knew I had to simmer it a little longer than usual. For browning, I added a little butter in with the EVOO. I used a full small onion and I used baby bella mushrooms. After I'd added all the veggies and the liquids, I brought it up to a boil, covered it, and cooked it on low for a little over an hour. Before serving, I sprinkled more parsley over the top. We had this over hot buttered egg noodles with garlic lemon butter green beans on the side. This is a lot like a stroganoff without the sour cream. The kids didn't care for it but I thought it was very good. Using the stew meat didn't affect the flavor or compromise the dish at all. NOTE: I used Campbell's beef broth because that was all I had on hand.

 
Most Helpful Critical Review
Aug 21, 2011

Very disappointed, tasted bland.

 

38 Ratings

Dec 09, 2009

I made Julia Child's recipe a few months ago which was excellent. It took all afternoon. I made this in an hour and it was really really good. I cooked it longer than the 30 minutes - maybe 45 minutes - because the sauce had not thickened in the 30 minutes called for. I didn't serve it with orzo and instead served it with fettucini alfredo.

 
Jan 19, 2011

I have to say, I was impressed with this recipe. I was a bit sceptical after reading some of the reviews, but the dish really turned out well. This is basically a 30-minute beef stew, so you get a nice hearty meal without the slow-cooker. I followed the recipe exactly, using fat-free, low-sodium broth and portabella mushrooms. After reading some of the reviews saying that this recipe was bland and after tasting the sauce, I added a little salt and pepper to wake things up a bit. Other than that, I added some cornstarch to thicken the sauce to my liking and served over Orzo pasta. Don't let the bland reviews scare you away from this one, as it really doesn't need much to make it great.

 
Jan 11, 2010

Great recipe! I made this with garlic mashed potatoes and green beans and crusty Italian bread. Hubby who NEVER eats leftovers actually requested this the next day! I also used frozen sliced mushrooms since I didn't have any fresh and it was really good.

 
May 22, 2011

this was yummy! I used a whole onion instead of just two tablespoons, and added two chopped stalks of celery. Also used sliced big carrots instead of baby carrots, and served with boiled new potatoes.

 
Jul 05, 2011

Yummy and easy! I served it over couscous. :)

 
Jul 21, 2011

due to the other comments, i used 1 cup of broth and a tad more than 1/4 cup of wine. it was just the right amount.

 

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Nutrition

  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 89.9 g
  • 29%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 481 mg
  • 19%

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

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