Take just 25 minutes to prep for a tasteful and timeless dish thanks to our Beef Bourguignon recipe that scores full marks for authenticity.
What You Need
Original recipe yields 8 servings
1 beef top round steak (2 lb.), cut into 1/2-inch cubes
1/4 cup flour
2 Tbsp. oil
3 carrot s, peeled, cut into 3/4-inch-thick slices
2 cups pearl onion s, trimmed, peeled
1 can (19 oz.) stewed tomatoes, undrained
1 cup dry red wine
1 cup brewed strong MAXWELL HOUSE Coffee or YUBAN Coffee
1/2 tsp. each dried oregano leaves and dried thyme leaves
2 bay leaves
2 cups small fresh mushroom s
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Let's Make It
Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat; cook and stir 4 to 5 min. or until evenly browned.
Add all remaining ingredients except mushrooms; stir. Bring to boil; simmer on low heat 1 hour. Add mushrooms; simmer 30 min. or until meat is tender.
Remove and discard bay leaves.
How to Prepare Fresh Pearl Onions
Place onions in large bowl; cover with boiling water. Let stand 5 min.; drain. Trim root ends of onions, then squeeze onions from peels like toothpaste.
Substitute fat-free reduced-sodium beef broth for the red wine.
Serve meat mixture with crusty bread or spooned over hot cooked rice or garlic mashed potatoes.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.