Servings: 4
All-purpose flour
¼ cup
1 tsp.
Ground black pepper
½ tsp.
Stew meat
2 lbs., cubed
4 tbsp.
1 onion, chopped
2 carrots, chopped
1 clove, minced
Red wine
2 cups
1 bay leaf
Fresh parsley
3 tbsp., chopped
Dried thyme
½ tsp.
1 (6 oz.) can
Canned onion
1 (16 oz.) can
Classic Beef Bourguignon
20 m
3 h 20 m
Ready in:
3 h 40 m
  1. Preheat the oven to 350° F/175° C/ Gas Mark 4.
  2. Combine flour, salt, and pepper in a small bowl and coat the beef with the mixture.
  3. Place butter in a large skillet and melt it over a medium-high heat.
  4. Add meat to butter and cook until brown on all sides.
  5. Prepare a 2-quart casserole dish and pour the beef mixture in it.
  6. Put the skillet to the heat again and add onion, carrots, and garlic. Sauté for 5 to 10 minutes. Then add wine, bay leaf, parsley, and the mushroom liquid.
  7. Pour the mixture over meat and toss to coat.
  8. Bake covered for 2.5 hours, then remove cover, add onions and mushroom crowns, and bake for another half an hour.