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Beef Bourguignonne

Beef Bourguignonne

"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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40 m servings 635 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 89.9g
  • 29%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 31
  1. 41 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Very disappointed, tasted bland.

Most helpful
Most positive
Least positive

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 ...

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...

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...

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 ...

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 pot...

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

I don't think this cut of meat can get tender enough to suit me within this cooking time. That is my reason for 4 starts. I also added some 7 pepper blend to spice it up to suit my husband's t...

Very disappointed, tasted bland.

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.