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Beef Bourguignonne

Beef Bourguignonne
This came together from a compilation of other stews and recipes. This is great company stew. Guests are always amazed at the flavor.

Submitted by: Judith from Hackensack, New Jersey
Yield: 4-6


Featured in this Recipe

Bay Leaves, Turkish

Turkish Bay Leaves


Jar, 1/2 Cup, 0.2 oz.
Fines Herbes

Fines Herbes


Flatpack, 1/2 Cup


  • 2 tablespoons butter
  • 2 pounds boneless beef chuck, cut into 1' cubes
  • 1/4 cup dry-medium sherry (good to drink)
  • 1/2 pound medium mushrooms, quartered
  • 6 tablespoons flour
  • 2 teaspoon each catsup and Kitchen Bouquet (or similar)
  • 2 cups water or beef broth
  • 2 cups dry red wine (good to drink)
  • 1 can small whole onions, drained

Preparation Instructions:

In a heavy pot:
Melt butter; add beef and brown
Pour Sherry over the beef; remove meat from pan with slotted spoon.
Add mushrooms; cook/stir for a min.; Blend in flour, catsup, gravy sauce, and water (or beef broth)
Cook and whisk till gravy comes together and begins to boil
Return meat to pan; Add 1 cup of Red wine, bay leaf, fines herbes, S&P to taste
Simmer (covered) for 2-2 1/2 hours until meat is tender. Add more Red wine as you cook
Add onions to pot before ready to allow to cook and absorb flavors.
You can always add more Red wine

More About This Recipe

This is a great stew. I pour the stew over large noodles. Crusty French bread is a must with it. Photo by Rita Goeckeritz

If you enjoyed this recipe, check out more French recipes here.


Based on 1 reviews

Customer Reviews

Janet Richbourg

This sounds like the Beef Bourguignon my Daddy and I used to make. Only we put ours in crock pot.

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