Beef Bourguignonne

Beef Bourguignon

Beef Bourguignon


Makes 10 to 12 servings


1 to 2 boneless beef top sirloin steaks (about 3 pounds)
1/2 cup all-purpose flour
4 slices bacon, diced
3 cups Burgundy wine or beef broth
2 medium carrots, diced
1 teaspoon dried marjoram leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Black pepper to taste
1 bay leaf
2 tablespoons vegetable oil
20 to 24 fresh pearl onions
8 small new red potatoes, cut into quarters
8 to 10 mushrooms, sliced
3 cloves garlic, minced


  1. Cut steaks into 1/2-inch pieces. Coat beef with flour, shaking off excess. Set aside.
  2. Cook and stir bacon in 5-quart Dutch oven over medium-high heat until partially cooked. Brown half of beef with bacon in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef and bacon to Dutch oven.
  3. Stir in wine, carrots, marjoram, thyme, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes.
  4. Meanwhile, heat oil in large saucepan over medium-high heat. Add onions, potatoes, mushrooms and garlic; cook and stir about 10 minutes. Add to Dutch oven. Cover and simmer 50 minutes or until meat is fork-tender. Discard bay leaf before serving.

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