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Boeuf Bourguignon Recipe

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This recipe for Boeuf Bourguignon, by , is from The Gibson Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Gibson


2 lbs lean top round (cut in ½ inch pieces)
Marinate beef for 1 day in:
2 tbsp lemon juice
2 tbsp oil
2 to 3 cloves garlic
Salt and pepper
Additional ingredients:
2 tbsp butter
24 small white onions
12 large mushrooms quartered
1 tbsp tomato paste
1 tsp beef glaze (Bovril)
3 tbsp flour
1 cup beef consommé
1 cup red burgundy

Bake at 300º
Marinate your beef pieces in the refrigerator for 1 day using the ingredients listed above. – the next day melt butter in skillet – quickly brown the meat – transfer to a casserole - salt lightly in the remaining skillet – sauté mushroom and onions - add to the casserole – to the remaining liquid in the skillet stir in tomato paste, Bovril, and flour – slowly add the consommé and ¼ cup burgundy – stir to boiling, then season to taste and pour over contents in casserole - bake in a low moderate oven for 2 ½ hours – stir and add remaining wine at intervals - cover casserole for the first ⅔ of the cooking time – then leave uncovered – mix and stir to avoid too much browning – serve with rice or buttered noodles

Number Of Servings:
Number Of Servings:
4 - 5




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