My Sweet Marie

Beef Bourguignon

Posted on: February 17, 2013

Today’s cold weather demanded a nice hot stew like dish! I had stewing beef and I had red wine so guess what it was? that’s right…beef bourgignone! It sounds hard to make but it is easy as can be! why don’t you whip up a batch for you and the loved ones today? Here’s how:


  • 2 lbs stewing beef
  • 2 tbsp olive oil
  • 1 lb mushrooms sliced
  • 1 spanish onion
  • 2-3 carrots peeled and chopped, optional
  • 2 cups red wine
  • 2 cups beef broth
  • 4-5 cloves of garlic, minced
  • 1 tsp slat
  • 1/2 tsp black pepper
  • 1 bay leaf


  1. In a small bowl mix 1/2 cup red wine, 2 cloves of garlic, salt and ground black pepper. Coat the beef cubes with this mixture. let marinate for 2 hours.
  2. Melt the olive oil in a large skillet over medium high heat. Add the drained meat (reserve the juices)and brown well on all sides. Pour this into a 2 quart casserole dish.
  3. Return the skillet to the heat and add the onion, carrots, mushrooms and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. Add the beef broth, wine and reserved juices, bay leaf.
  4. Bring to a boil and you may thicken the sauce by using a flour roux or cornstarch/water mix.
  5. Delicious served over rice noodles or rice or mashed potatoes!

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