I received this recipe for Korean tacos from a Korean acquaintance. It has a ton of taste! I did make some changes to it to make it spicier. Serve with your preferred taco garnishes.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 7 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds lean stew beef
- 1 cup red wine
- 4 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 4 tablespoons butter
- 1 onion, sliced
- 1 tablespoon all-purpose flour
- ¼ cup beef broth
- salt and ground black pepper to taste
- 2 tablespoons butter
- 4 ounces bacon, chopped
- 12 small onions
- 4 ounces button mushrooms, sliced
Instructions
- In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
- Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
- Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.
Nutrition Facts
| Calories | 681 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 22 g |
| Sodium | 376 mg |
| Sugars | 7 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
Though I’d honestly give it 2 stars I made some changes so I’ll take some of the blame, lol. First, I adjusted down by half all of the ingredients but wound up adding more liquid as the cooking progressed. The meat was okay but not particularly tender after the called for marinating time and cooking. The color of the gravy was an unappealing brown-gray. Perhaps a more talented cook would’ve had better results.
Used my slow cooker for 6 hours. Very tender and lots of “gravy”
Yummy, a long recipe,it took two days to make, but we’ll worth it.
I would have liked a bit of clarification regarding the “12 small onions” – are we talking shallots, pearl onions, green onions, white? Chopped, sliced or whole? I would have used pearl onions, but as they are quire expensive now, I used shallots, which I chopped roughly, and that seemed OK, but more clarity would have been nice.
I thought this was delicious and hubby loved it, too. I used Cab Sauv, but didn’t have the small onions. I cheated by throwing the bacon in at the end rather than cooking it separately and using it as a condiment. Will make this one again!
I made this recipe “as is” except that I cooked it in the slow cooker for 5-1/2 hours on LOW, and I can’t say I would want to change anything. It is as close to the Boef Bourguignon recipe my mom used to make many moons ago. You can change the recipe to whatever suits you because there is no “right or wrong” way to make this dish, except for the basics. And this is the “basic”. You can add or reduce the amount of ingredients, but you can’t go wrong. Also, instead of serving the onions, mushrooms and bacon as a side, I incorporated these ingredients 10 minutes before I served the beef. I served the beef atop egg noodles. Magnifique!! Thank you Cheap Chef for submitting this recipe so that I can again enjoy serving this hearty dish.
Turned out exceptional.
I marinated overnight and substituted French onion soup mix for beef broth and slow cooked in a warm oven. Delicious!!
Sunday supper done right! Excellent recipe!
Very good but I didn’t stick 100% to the recipe, I added a bit of Worcestershire to the marinade and added some root vegetables. I’ll definitely make this one again!
This was delish…but for some reason I was expecting it to be more savory. Tasted like pot roast which I love! I didn’t tweak it at all and definitely a keeper! Just that the name is fancier than the dish.
I have successfully done this recipe many times. The meat needs to be marinated and then simmered very slowly to make it tender – cubes from the surloin are to be preferred to those of the round as the latter are less tender. When cooked slowly, the meat can be cut with a fork. Towards the end, I strain the content of the pot and thicken the gravy in a saucepan with melted butter and flour (very slightly or else the gravy will thicken too much after further simmering) and then pour it back into the pot and let it cook at low heat a bit more. Also, to make the dish less fat, I slightly cook the bacon separately before adding it to step 3.
Wonderful flavor. I added more wine, fresh garlic with the onions and beef broth to make a sauce and served over egg noodles.
I did combine the bacon, pearl onion and mushroom and let everything simmer for 3 hours. I also added a tbsp more because I found it too runny. It is delicious over some egg yoke pasta.
I changed too much of the recipe to rate it a 5: I kept the beef, wine, broth, browned the beef in the pressure cooker and added regular onion and Costco pesto sauce, added sweet potato and cauliflower (cleaning out the fridge!) and oil instead of butter. I threw all the ingredients together and finished it in the pressure cooker and it turned out amazing. What great flavour!
I haven’t made beef bourguignon in years and this was absolutely delicious ! Made exactly as stated! ( but I hated peeling all those pearl onions) it was worth it!!
I made this meal last night for a dinner party we hosted and we really enjoyed it. It smelled fantastic and cooked up beautifully. I omitted the bacon after reading some of the other reviews. I added carrots and celery to it. I like a rich creamy sauce so I added a half of a pint of heavy whipping cream. I served it over egg noodles and accompanied it with green beans. I will definitely make this again!
I used an entire bottle of red wine. You need to use a cabernet b/c other reds aren’t “strong” enough in flavor to hold up in this recipe. So I wouldn’t recommend a Pinot or a Merlot. Go for a nice California Cabernet. I marinated the beef Overnight. In addition to the parsley,thyme and bay leaf, I added fresh rosemary to the bouquet garni. I also marinated onions,celery and carrots with the beef overnight. I separated the beef and cooked that first. Browned real well. While the beef was browning I reduced the wine marinade in a separate pot. You need to reduce the wine in a separate pot so that it doesn’t make the dish bitter. Added the vegetables and the reduced wine and cooked on the stove for about 40 minutes. Came out very tender and it was delicious. I left out the bacon b/c there is enough flavor in this dish that you Do Not need to add additional fat to it. Omitted the mushrooms b/c I didn’t have any. Also, I used low sodium beef broth.
I’ve made this recipe a few times and each time it gets better. I omit the small onions as my husband detests them, but pretty much keep everything else the same. Also, I use a top cut sirloin and cut it up which is often more tender than stew beef from the market.
I agree, it was a heavenly smell while cooking. However, my results were not as great as hoped. I bought a rump roast, marinated and cooked it as the recipe dictates, but the meat was tough. The wine/mushroom gravy was awesome. I’d try again if someone has a suggestion.
Maybe I did something wrong but it came out very disappointing. The meat while flavorful was not tender. And as far as the gravy… there wasn’t nearly enough. I thought Beef Bourguignon was supposed to be a stew but in the end, I had to add quite a bit more beef broth just to have a bit of gravy to serve it with.