Large 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.

Yield: 4-6
Collections: Beef French Main Dish

Featured Ingredients

These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce
Fines herbes is mixture of French chervil, chives, parsley, and French tarragon. It has a delicate, pleasant flavor that won’t overpower... Size Options
$4.49 Glass jar, 1/2 cup (wt. 0.4 oz)

Beef Bourguignonne Recipe

  • 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
  • 1 cup diced carrot
  • 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 bay leaf
  • 1 teaspoon fines herbes
  • 1 can small whole onions, drained
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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 and carrots; 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

Yield: 4-6
Helpful Hints

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

Photo by Rita Goeckeritz


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Alex Coleman

I love this can I get some?

Alex Coleman

Which country this coming from

Alex Coleman

I love this can I get some?