• Prep Time: 50 mins
  • Cooking Time: 2 hrs
  • Serves: 8

Special Beef Bourguignon

  • Recipe Submitted by on

 Ingredients List

  • 4 bacon strips, chopped
  • 1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 2 medium carrots, coarsely chopped
  • 1/2 pound medium fresh mushrooms, quartered
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups dry red wine
  • 1 cup beef stock
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 8 ounces uncooked egg noodles
  • Minced fresh parsley


Preheat oven to 325&deg. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels.
In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper.
In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil.
Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves.
To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or broth if necessary.

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