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Three Sisters Winery

Beef Bourguignon With Red Wine

Beef Bourguignon With Red Wine
Recipe Date:
April 26, 2017
Cook Time:
Imperial (US)
Tender beef in a delicious red wine sauce.
  • 1/4 cup All-purpose flour
  • 1 tsp Salt
  • 1/2 tsp Ground black pepper
  • 2 lbs Cubed stew beef
  • 4 tbsps Butter
  • 1 Chopped onion
  • 2 Chopped carrots
  • 1 Clove garlic, pressed
  • 2 cups Red wine - Pinot Noir
  • 1 Bay leaf
  • 3 tbsps Chopped fresh parsley
  • 1/2 tsp Dried thyme
  • 1 Canned mushroom crowns (6 oz)
  • 1 Canned onions (16 oz)
  1. Combine the flour, salt and ground black pepper in a small bowl. Add the beef cubes into this mixture and coat.
  2. Melt the butter in a large skillet over medium heat. Add the coated meat and brown well on all sides, about 5 minutes. Put the browned meat into a 2 quart casserole dish.
  3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onions are tender. Now add the wine, bay leaf, parsley, thyme, and only the liquid from the canned mushrooms. Pour it all onto the meat in the casserole dish.
  4. Cover with tin foil and bake at 350 degrees F for 2 1/2 hours. Remove cover, add the canned onions and canned mushroom crowns, and bake for 30 more minutes.
  5. Can serve over cooked spiral pasta or mashed potatoes.

Enjoy with a glass of Three Sisters Pinot Noir.