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Beef Bourguignon


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Rate this recipe 4/5 (1 Votes)


  • 2 1/2 Boneless beef chuck
  • butter
  • 3 Tbls brandy
  • 1/2 lb small white onions (12)
  • 1/2 lb fresh mushrooms
  • 2 1/2 T. potato starch
  • 2 T. tomato paste
  • 1/1 /2 c. red burgundy wine
  • 3/4 c. ruby port wine
  • 3/4 c. dry sherry wine
  • 1 can beef broth
  • 1 bay leaf
  • 1/8 tsp. pepper


Servings 6


Step 1

Cut beef into cubes. Melt butter in Dutch oven. Brown beef. Pour brandy into a ladle and light brandy. pour over beef. When flame dies, remove beef cubes to a plate. Add 2 T. butter. Add onions: cover and cook over low eat until onions brown slightly, stirring occasionally. Add mushrooms. Cook, stirring 3 min. Remove with slotted spoon. Stir in potato starch and tomato pasted until well blended. Stir in burgundy, port, sherry and beef broth. Preheat oven to 350. Bring wine mixture in Dutch oven to just boiling, stirring; remove frm heat. Add beef, bay leaf, pepper, onions, mushrooms and remaining brandy; mix Place sheet of waxed paper over top of Dutch oven, place lid on top of paper. Bake covered. Stirring occasionally, bake 1 1/2 hrs or until beef is tender. Add wine to thin sauce. Make day before serving. Serve over mashed potatoes, pasta or rice.


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