Beouf Bourguignon (Red Wine Beef Stew)

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Beouf Bourguignon (Red Wine Beef Stew)"

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Try this Beouf Bourguignon (Red Wine Beef Stew) recipe, or contribute your own. "Beverages" and "Main dishes" are two of the tags cooks chose for Beouf Bourguignon (Red Wine Beef Stew).

"This was my first time preparing Beouf Bourguignon. The recipe was easy to follow and turned out perfect. My guests raved about it, asked to take some home, and asked for the recipe."

- fdarville

Ingredients

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1 1/4 c Dry Red Wine
1 1/2 c Water
1/4 ts Ground pepper
1 Garlic
1/2 bay leaf
2 Sprigs parsley
3 bacon; diced
2 tb Butter or margarine
2 lb Beef rolled rump roast; *
1/2 ts Dried thyme leaves
18 small mushroom; caps only
2 tb Vegetable oil
1/4 c All-purpose flour
1 1/4 ts Salt
2 tb olive oil
18 small white onions
3 tb Tomato paste

Original recipe makes 5

Servings  

Preparation

Heat oven to 325. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours. Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover andb ake until beef cubes are tender, about 40 minutes. Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top. *NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.

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Calories Per Serving: 672 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was my first time preparing Beouf Bourguignon. The recipe was easy to follow and turned out perfect. My guests raved about it, asked to take some home, and asked for the recipe.
fdarville 4 years ago
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