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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.
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef

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