Beef Bourguignonne Recipe


MethodMain Ingredient


 Bacon slices4
 Beef sirloin cubes2 Pound (1 Kilogram, 2 Inches Cubes)
 Condensed beef broth2 Can (20 oz) (568 Milliliter)
 Burgundy/Other dry red wine250 Milliliter (1 Cup)
 Garlic1 Clove (5 gm), minced (Large Cloves)
 Thyme1⁄2 Teaspoon, crushed (2 Milliliter)
 Carrots4 Medium, cut in half
 White onions8 Small (Whole Onions)
 Sliced fresh mushrooms500 Milliliter
 Water75 Milliliter
 Flour50 Milliliter
 Cooked noodles/Rice1 Cup (16 tbs)
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3434 Calories from Fat 1140

% Daily Value*

Total Fat 127 g195.5%

Saturated Fat 50 g249.9%

Trans Fat 0.1 g

Cholesterol 550.8 mg

Sodium 5766.6 mg240.3%

Total Carbohydrates 282 g93.9%

Dietary Fiber 32.4 g129.5%

Sugars 66.7 g

Protein 244 g487.1%

Vitamin A 845% Vitamin C 201.7%

Calcium 64.7% Iron 127.2%

*Based on a 2000 Calorie diet


In large, heavy, oven-proof pan, cook bacon until crisp; remove, crumble.
Brown beef in drippings; pour off fat.
Add crumbled bacon, soup, wine, garlic and thyme.
Cover; bake at 180°C (350°F) for 1 hour 15 minutes.
Add carrots, onions and mushrooms.
Bake 45 minutes more or until meat and vegetables are tender.
Gradually blend water into flour until smooth; slowly stir into sauce.
Cook, stir until thickened.