Recipe by Teri Smith
"Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole."
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ground black pepper
cubed stew meat
chopped fresh parsley
1 (6 ounce) can
1 (16 ounce) can
Wonderful, Wonderful!!!! This was a great recipe! I have never made this type of dish before and it turned out great! I used a London broil as my meat; it was a very nice cut I might add! I did not use fresh parsley, all I had on had was dried, but it didn't matter, it was still great! I have put this in my personal cookbook! I just want to add to anyone who wants to try this, please remember this and make it a rule of thumb, my mother always told me, never cook with a wine that you wouldn't drink, because when the alcohol cooks off, all you have left is the flavor, so please, make sure you use a good wine. I recommend CK Mondavi Cabernet Sauvignon. It is a great wine and reasonably priced.
Pretty good. My meat ended up drying out pretty badly, even with adding about an additional cup of beef broth. The red wine "gravy" was good over butter noodles but we kind of ate around the meat. Thanks for the recipe! Just not for us.
This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine after browning the meat and the veggies. You want every little bit of flavour! The house smelled amazing :)
I have made this twice and it is wonderful! It is very easy to prepare and actually better than the same dish at our local French restaurant. I have seen several comments about adding beef broth to replace some of the time wine. Although, that may not be a bad idea I think it is important what type of red wine you use. This recipe originally in France calls for a dark burgandy wine which cooks away nicely. I love the deep rich flavor and would not advise a Chianti for instance or Zinfindel.
This was very good. After the initial 21/2 hours there was virtually no liquid left I had to add more wine. I also covered it the whole time. I would make this again.
Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot, for those who care), which I'm sure made all the difference. I never cook with a wine that I won't also have a glass of while cooking. My non-drinking, wine-hating fiancee loved this meal, and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though, especially if you have really good non-stick cookware and don't need it, since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though, and one I'll be making again and again. It's probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn't eat dinner until 9 o'clock - oops!
I have been looking for an easy Beef Bourguignon recipe for a while, and I think I'll stick with this one! I used fresh mushrooms and onions and cut the butter in half. I also put in whole cloves of garlic.
I disagree with everyone that replaced the red wine with beef broth. That defeats the whole point of this classic dish! It originated with a type of burgundy wine, hence the name! However, I do think 2 cups red wine is a little much, so I used 1 cup red wine and 1 can beef broth with mine. I also seasoned the beef with a little salt and pepper before adding the flour mixture to it. And also, I didn't have canned onions, so I just omitted it. It came out amazing! Love this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Bourguignon II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 279
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