Boeuf Bourguignon recipe

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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
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms

Nutrition Info

350.2 calories
carbohydrate: 16.2 g
cholesterol: 57.7 mg
fat: 20.7 g
fiber: 2.8 g
protein: 19.7 g
saturatedFat: 6.5 g
servingSize: -
sodium: 97.3 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large, heavy skillet over medium heat. Add onions, cook and stir until tender, about 10 minutes. Transfer to a bowl.

  2. 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.

  3. Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

Can be served over rice or noodles.

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