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Beef Bourguignon

southern.chef's picture
This Beef Bourguignon is an oven cooked beef stew made with sirloin tip roast and vegetables along with mushrooms. Prepared with red wine, onion and mushroom soup as the base, the beef bourguignon can be served over fresh and hot rice.
  Boneless sirloin tip roast 5 Pound, cut into 1 1/2 inch cubes
  Burgundy/Dry red wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted (Two 10 3/4 Ounce Can)
  Dry onion soup mix 2 1⁄2 Ounce (1 Package)
  Mushrooms 3⁄4 Pound, sliced
  Chopped green pepper 1 Cup (16 tbs)
  Pearl onions 1 Pound (Peeled)
  Garlic powder 1⁄2 Teaspoon
  Cherry tomatoes 10
  Parsley sprig 1
  Hot cooked rice 1 Cup (16 tbs)

Place beef in a 5 quart casserole.
Combine wine, water, soup, and soup mix stir well, and pour over beef.
Stir in mushrooms, green pepper, onions, and garlic powder.
Cover and bake at 325° for 3 hours, stirring occasionally.
Stir in cherry tomatoes, if desired.
Garnish with parsley sprigs.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4964 Calories from Fat 1525

% Daily Value*

Total Fat 170 g261.6%

Saturated Fat 60.6 g303.1%

Trans Fat 0 g

Cholesterol 1318 mg439.3%

Sodium 8540.2 mg355.8%

Total Carbohydrates 223 g74.2%

Dietary Fiber 12.6 g50.3%

Sugars 38.5 g

Protein 566 g1131.6%

Vitamin A 33.9% Vitamin C 264.6%

Calcium 30.4% Iron 52.6%

*Based on a 2000 Calorie diet


Beef Bourguignon Recipe