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- 1 1/2 tsp olive oil
- 1 1/2 pounds stew meat
- 2 c sliced onions
- 2 c sliced carrots
- 1 c diced bell pepper
- 1 14oz can diced tomatoes, undrained
- 1 12 oz pkg sliced mushrooms
- 1 14 oz beef broth
- 1 1/2 c dry red wine
- 2 garlic cloves, pressed
- 2 tbs tomato paste
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbs flour
- 2 tbs butter, softened
- Heat oil in large dutch oven. Add beef & cook in batches til brown. Remove to plate.
- Add onion, carrot, & bell pepper; cook stirring occasionally til brown, about 5 min.
- Return beef and any juices to pan. Add tomatoes and next 8 ingredients(through pepper).
- Cover and bring to simmer; cook 2 hours til meat is tender.
- Mix butter and flour to a paste. Add 1/2 c pan juices to flour mix and whisk til very smooth.
- Add to pan and stir well.
This recipe is a personal recipe added by lastevens and has not been tested or endorsed by MyRecipes.
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Beef Bourguignon Recipe at a Glance
- COURSE: Main Dishes