Easy Beef Bourguignon


1 pound beef chuck (stewing beef)
4 medium carrots, roughly chopped into bite size
2 pints button mushrooms (about 20 mushrooms), rinsed, stems removed, cut in half
1 cup red wine
2 cups beef broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 1/2 tablespoons all purpose flour


Cut your vegetables and set aside (put mushrooms in a separate bowl).
Cut beef into bite size and put in a bowl. Sprinkle flour over and toss the meat around to coat lightly. With a large pot over high heat, add 1 tbsp olive oil. Wait for about a minute until the pot is really hot and add your beef (otherwise your meat will stay a grey color instead of a nice golden brown. If you do not have a large pot, do your beef in batches so as not to crowd the pot). Cook for about 5 minutes and turn the meat over. Cook for another 3-4 minutes until you get a nice color and remove from the pot (do not turn off the heat). Put aside in a bowl.
Add 1 tbsp olive oil to the pot and add onions, carrots, thyme and rosemary. Cook for about 7 minutes (stir frequently to keep the bottom of the pot from burning). Put the meat back in the pot and add wine. Bring to boil, lower the heat and simmer for 5 minutes. Add bay leaf, cayenne pepper, beef broth, and bring to boil. Lower the heat, cover, and simmer for 20 minutes.
Add mushrooms and simmer for 30 minutes. Remove bay leaf, season with salt and pepper, and serve.


Fab Cakes Sri Lanka's picture

Look Great

M. A. Rhodes's picture

This looks so good thanks for posting I will have to try it!


Beef Bourguignon is incredibly easy to make. All you need
is time since it takes about an hour to cook. What you'll end up
with is a hearty dish with the most tender meat
and a rich savory gravy.




Saturday, October 16, 2010 - 11:19pm


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