Beef Bourguignon Recipe
This Beef Bourguignon is an oven cooked beef stew made with sirloin tip roast and vegetables along with mushrooms. Prepared with red wine, onion and mushroom soup as the base, the beef bourguignon can be served over fresh and hot rice.
Ingredients
1 (4 to 5 pound) boneless sirloin tip roast, cut into 1 1/2 inch cubes
1 cup Burgundy or other dry red wine
1 cup water
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (2.5 ounce) package dry onion soup mix
3/4 pound fresh mushrooms, sliced
1 cup chopped green pepper
1 pound pearl onions, peeled
1/2 teaspoon garlic powder
10 cherry tomatoes (optional)
Fresh parsley sprigs
Hot cooked rice
Directions
Place beef in a 5 quart casserole.
Combine wine, water, soup, and soup mix stir well, and pour over beef.
Stir in mushrooms, green pepper, onions, and garlic powder.
Cover and bake at 325° for 3 hours, stirring occasionally.
Stir in cherry tomatoes, if desired.
Garnish with parsley sprigs.
Combine wine, water, soup, and soup mix stir well, and pour over beef.
Stir in mushrooms, green pepper, onions, and garlic powder.
Cover and bake at 325° for 3 hours, stirring occasionally.
Stir in cherry tomatoes, if desired.
Garnish with parsley sprigs.
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