You can put this beef bourguignon dish over rice or pasta.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 8 |
Ingredients
- ¼ cup vegetable oil
- 5 onions, sliced
- 2 pounds lean beef, cut into 1-inch cubes
- 1 ½ tablespoons all-purpose flour
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- freshly ground black pepper to taste
- 1 cup dry red wine, or more as needed
- ½ cup beef broth, or more as needed
- 1 (8 ounce) package sliced fresh mushrooms
Instructions
- Heat oil in a large, heavy skillet over medium heat. Cook and stir onions in hot oil until tender, about 10 minutes. Transfer to a bowl.
- Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Add more wine and broth as needed, in a 2:1 ratio, to keep beef barely submerged throughout the cooking time.
- Stir onions and mushrooms into the skillet. Cook, stirring occasionally, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
- Substitute olive oil for vegetable oil if desired.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 97 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I always add one or two cloves of garlic or garlic powder to taste . Sauté one minute with the onions. No flour on the beef. I add it at the end with cold broth. Bring the wine to a boil while scraping the fond from the bottom of the pan. This enhances the flavor of the dish as some of the alcohol evaporates. My French family technique!
Very Easy and Wonderful!
Woot! First attempt of boeuf bourguignon – Excellent deep flavor. I halved the amount of onions that others mentioned. Next time, I’ll add carrots and try pearl onions.
Recipe calls for WAY too many onions, and not near enough broth and wine for the sauce. Served over spaetzle.
This recipe needed at least 3 times more wine and beef broth in order to cover and tenderize the beef. With only a cup and a half the meat dried out and I kept having to add more wine. The meat turned out tough. and there were too many onions – I would use half that many if I were to make it again. Next time I will find a different, better recipe to make this dish.
This was great! Added a couple cloves of garlic and a jar of pearl onions! Yum!
I substituted dried oregano for the marjoram, and served over angel hair pasta. It was terrific served hot, and was also excellent when rewarmed a couple of days later. I definitely plan to make it again!
Delicious! Used 1 1/2 cups Campbell’s “beef broth with red wine” because that’s what I had at home. Next time will try making it with real red wine and I’m sure it will still taste amazing
This was delicious! I only had two onions, and that was fine (although next time, I’ll probably use more). I also added garlic. After step two, I put it in a crock pot for a couple of hours instead of simmering on the stove. After it was all done, it tasted like it needed something, but I couldn’t figure out what, so I added about a teaspoon of apple cider vinegar. It was perfect! Thanks for a great recipe! It will definitely be on the go-to list!
Was a little bland, but was good.
Definitely a make it again. This was delicious. I bought a beef round roast and cut it myself to make sure it was lean
I made it by the directions and ingredients. I felt it was weak on flavor. I used Yellow Onions which are mild. I had approximately 2.5 lbs of top sirloin and adjusted the ingredients up. I believe one needs a lean meat with more flavor. I served it over noodles. I will make it again with a twist or two.
I liked this a lot but it was a little bland. Next time I will add salt and some red pepper.
I made this exactly as written and loved it! It’s very hearty and gets even better, a day or two later. I first served it on rice and served it later, on crusty bread as a kind of French dip sandwich. It’s a keeper. Thanks, Joan!
The top round cooked to perfection in the wine based sauce. It turned out to be very tender. My husband is quite please with this french dish.
I made it almost according to the recipe. It came out okay. I didn’t use as many onions, but I don’t think they would have helped. Didn’t have a lot of flavor as others have mentioned. I used a better quality of beef, but it still came out tough. Meat needs to be tenderized beforehand.
Mine came out really bland, even after adding a lot of salt. It had too many onions. They dominated the dish.
So good… It is totally comfort food!
Will make again, served over mashed potatoes . Next time want to try over homemade noodles.
Rich and simple! Great recipe!
Good base recipe needs salt