Beef Bourguignon
This hearty French casserole is made with beef, bacon, onions and button mushrooms that are cooked in a rich herb infused beef and red wine broth. This stew definitely benefits from sitting to let the flavours develop, so making it a day or two ahead only improves the dish.
Directions
- Toss beef in flour, salt and pepper.
- In a large non-stick skillet, heat oil and brown beef in batches. Transfer beef to a plate beef and add pearl onions and butter. Brown them until lightly golden then add mushrooms. When mushrooms are golden, remove and set aside.
- In the same pan, saute bacon and cooking onion until pale gold, about 10 minutes. Add wine to the pan, scraping the brown bits from the bottom of the pan with a wooden spoon. Stir in broth. Return the beef and accumulated juices into the broth with the garlic, bay leaves, thyme and rosemary. Bring to a simmer, cover and place in the oven at 350F for 90 minutes. Stir the mushrooms and onions back to the pan and cover and cook for 30 minutes.
- Sprinkle with chopped parsley.
Recipe Made With
CAMPBELL’S® Ready to Use Beef Broth
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