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
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are