Faith's beef Bourguignon

    2 hours 20 min

    A beef Bourguignon recipe that results in succulent beef that is perfectly braised in beef stock and red wine. The addition of dried marjoram and thyme make this recipe special. A lovely winter warmer.

    84 people made this

    Serves: 7 

    • 2 tablespoons olive oil
    • 900g beef stewing steak
    • 3 tablespoons flour
    • 500ml beef stock
    • 350ml dry red wine
    • 1 teaspoon salt
    • 1/2 teaspoon dried marjoram
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground black pepper
    • 250g sliced fresh mushrooms
    • 3 onions, sliced

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large stock pot over medium high heat, heat the oil and add the beef. Sprinkle the flour over the beef. Brown the meat on all sides.
    2. Pour in stock and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
    3. Bring to the boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
    4. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are soft and tender.

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    Reviews & ratings
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    Reviews in English (66)


    Because so many of you said this didn't have enough flavor I added extra beef broth (dry), onion flakes, 2 bay leaves and extra thyme - oh and don't forget garlic! When I added the onions and mushrooms I found a few tablespoons of balsamic vinegar made a great improvement - just the right fruity sweetness and tartness to go with the savory. Play with this recipe, it's a good base!  -  02 Feb 2007  (Review from Allrecipes US | Canada)


    I browned my meat and then put all the ingredients in the crockpot for 8 hours on low-delicious, especially when served with mashed potatoes!  -  18 Jun 2007  (Review from Allrecipes US | Canada)


    A great recipe that can be adapted for the crock pot. I cooked it on low for 8 hours and served it over mashed potatoes with green beans for my father's 81st birthday. He loved it as did the rest of the guests.  -  02 Oct 2006  (Review from Allrecipes US | Canada)