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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beef Bourguignon

Makes: 6 servings Yield: 6 cups
Prep 30 mins Cook 1 hr 15 mins
Beef Bourguignon
Ingredients
  • 1  pound  boneless beef chuck roast, cut into 3/4-inch cubes
  • 1  tablespoon  cooking oil
  • 1 1/2  cups  chopped onion (3 medium)
  • 2  cloves  garlic, minced
  • 1 1/2  cups  Pinot Noir or Burgundy wine
  • 3/4  cup  beef broth
  • 1  teaspoon  dried thyme, crushed
  • 3/4  teaspoon  dried marjoram, crushed
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  bay leaves
  • 3  cups  whole fresh mushrooms
  • 2  cups  3/4-inch pieces carrot (4 medium)
  • 1  cup  pearl onions, peeled, or frozen small whole onions
  • 2  tablespoons  all-purpose flour
  • 2  tablespoons  butter or margarine, softened
  • 2  slices  bacon, crisp-cooked, drained, and crumbled
  • 3  cups  hot cooked noodles or prepared mashed potatoes
Directions

1. In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.

2. Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.

3. In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles.

4. Makes 6 servings (6 cups)

From the Test KitchenSlow-cooker directions:
  • Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon.
Nutrition Facts (Beef Bourguignon)
  • Servings Per Recipe 6,
  • cal. (kcal) 395,
  • Fat, total (g) 14,
  • chol. (mg) 87,
  • sat. fat (g) 5,
  • carb. (g) 35,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 23,
  • vit. A (IU) 10204,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 436,
  • Potassium (mg) 779,
  • calcium (mg) 61,
  • iron (mg) 5,
  • Vegetables () 2,
  • Starch () 2,
  • Lean Meat () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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