RecipesMagazine
×

Beef Bourguignon II

5
4
3
2
1
Beef Bourguignon II

Beef Bourguignon II

Beef Bourguignon II requires around 3 hours and 20 minutes from start to finish. One serving contains 122 calories, 11g of protein, and 5g of fat. This recipe serves 24. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, salt, carrots, and a few other things to make it today.

Instructions

1
In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Ingredients you will need
Ground Black PepperGround Black Pepper
Beef CubesBeef Cubes
All Purpose FlourAll Purpose Flour
SaltSalt
Equipment you will use
BowlBowl
2
Melt the butter or margarine in a large skillet over medium high heat.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
3
Add the meat and brown well on all sides.
Ingredients you will need
MeatMeat
4
Pour this into a 2 quart casserole dish.
Equipment you will use
Casserole DishCasserole Dish
5
Return the skillet to the heat and add the onion, carrots and garlic to it.
Ingredients you will need
CarrotCarrot
GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
6
Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms.
Ingredients you will need
MushroomsMushrooms
Bay LeavesBay Leaves
ParsleyParsley
OnionOnion
ThymeThyme
WineWine
7
Pour over meat.
Ingredients you will need
MeatMeat
8
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours.
Equipment you will use
OvenOven
9
Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.
Ingredients you will need
MushroomsMushrooms
OnionOnion
Equipment you will use
OvenOven
DifficultyExpert
Ready In3 hrs, 20 m.
Servings24
Health Score3
Dish TypesAntipastiStarterSnackAppetizerAntipasto
Related recipes
Brownie-Bottom Lemon Cheesecake
Roasted Garlic, Broccoli, and Cauliflower
Basil-Tomato Meatloaf Sandwich
TennTucky Blackberry Cobbler
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok