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Beef Bourguignon (Grandma Darla's Adaptation) Recipe

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This recipe for Beef Bourguignon (Grandma Darla's Adaptation) is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3lbs beef cut into 2"x2" cubes (any kind of stew meat will work)
1 large bag of carrots
1 large red onion
bottle of Burgundy wine (you can sub another red wine if needed)
1 carton of beef stock
1-2 cans of Campbell's condensed beefy mushroom soup
**this is unfortunately really hard to find anymore so I sub pre-made jars of beef gravy, but you can also just thicken the stew with cornstarch and water
1-2 jars of button mushrooms (My addition to the recipe, but you can omit if you don't like mushrooms)

Directions:
Directions:
Cube the meat and cut the carrots and red onion into large pieces. Place it all in a dish and pour in enough wine to cover everything. MARINADE OVERNIGHT in the fridge.
4-5 hours before your desired meal time, place the meat, carrots, onions, all of the wine marinade, and the carton of beef stock into a dutch oven or large soup pot with a lid. Bring it to a boil, then turn the heat down and simmer partly-covered for about 3 hours or until your meat is getting really tender. Add your condensed soup or gravy to taste and desired thickness. Add your jarred mushrooms and let the stew simmer for up to another hour while you prepare the rest of the meal.

Personal Notes:
Personal Notes:
Serve with Potatoes* & French Rolls to soak up the gravy!
*Darla served it with boiled russet potatoes in melted butter, I serve it with mashed potatoes

 

 

 

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