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Beef Bourguignonne

  Bacon slices 4
  Beef sirloin cubes 2 Pound (1 Kilogram, 2 Inches Cubes)
  Condensed beef broth 2 Can (20 oz) (568 Milliliter)
  Burgundy/Other dry red wine 250 Milliliter (1 Cup)
  Garlic 1 Clove (5 gm), minced (Large Cloves)
  Thyme 1⁄2 Teaspoon, crushed (2 Milliliter)
  Carrots 4 Medium, cut in half
  White onions 8 Small (Whole Onions)
  Sliced fresh mushrooms 500 Milliliter
  Water 75 Milliliter
  Flour 50 Milliliter
  Cooked noodles/Rice 1 Cup (16 tbs)
  Chopped parsley 1 Tablespoon

In large, heavy, oven-proof pan, cook bacon until crisp; remove, crumble.
Brown beef in drippings; pour off fat.
Add crumbled bacon, soup, wine, garlic and thyme.
Cover; bake at 180°C (350°F) for 1 hour 15 minutes.
Add carrots, onions and mushrooms.
Bake 45 minutes more or until meat and vegetables are tender.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3544 Calories from Fat 1154

% Daily Value*

Total Fat 129 g198.2%

Saturated Fat 50.2 g251%

Trans Fat 0.1 g

Cholesterol 550.8 mg183.6%

Sodium 5791.6 mg241.3%

Total Carbohydrates 298 g99.4%

Dietary Fiber 37.4 g149.5%

Sugars 75 g

Protein 259 g518%

Vitamin A 845% Vitamin C 219.2%

Calcium 66.2% Iron 141.1%

*Based on a 2000 Calorie diet

Beef Bourguignonne Recipe