Sirloin Beef Burgundy: Boeuf Bourguignon

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3 slices bacon, chopped
  • 3 tablespoons unsalted butter, divided
  • 16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
  • Salt and pepper
  • 1 cup frozen pearl onions, defrosted and drained
  • 2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
  • 3 tablespoons all-purpose flour
  • 1 cup burgundy wine
  • 1 1/2 cups store bought beef stock
  • Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string
  • Herb Egg Noodles:
  • 12 ounces wide egg noodles, cooked to package directions
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup chopped fresh parsley leaves, 2 handfuls
  • 12 blades fresh chives, snipped or finely chopped
Directions

Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
4.5 78
Absolutely wonderful! I substituted chopped onion that I had on hand and sauted it before adding the mushrooms. I grow my own herbs, so had a very short shopping list. This was the perfect recipe for a 60+ hr beach café manager to serve to her meat and potato's man item not reviewed by moderator and published
This was absolutely delicious and easy to cook! I substituted fresh pearl onions for frozen and it was worth the effort. Great for a dinner party. item not reviewed by moderator and published
This tasted fine. I cooked it longer than the recipe indicated, so the meat would be more tender. Could have used more seasoning, I had hoped the burgundy flavor would be more prominent. item not reviewed by moderator and published
Good and easy to prepare. item not reviewed by moderator and published
I made this recipe exactly As described except that I made 1.5 the amount. It was wonderful. The only thing I will do differently next time is to present the noodles and beef burgundy in two separate dishes for people to proportion as the wish. item not reviewed by moderator and published
This was delicious! It smelled divine while cooking! I used a dutch oven for making this dish and had to modify slightly based on what we had on hand. We didn't have any mushrooms so those were omitted. I didn't have a full 2 pounds of beef so I used a half pound of bacon. Instead of noodles, I made mashed potatoes with parsley, black pepper, and butter. We also had buttery peas on the side. Everyone ate this up and we had hardly any left overs. This will certainly become one of our go-to meals for chilly nights! item not reviewed by moderator and published
This recipe is great to serve at a dinner party or just a hearty home cooked meal for your family. I've made different versions of this including one from Barefoot Contessa's recipe Beef Bourguignon which uses a red wine and Cognac. I bought sample size of Cognac and I have to say it was no more tasty than Rachel's recipe and easier. I love both versions but these ingredients are more accessible in my pantry. Love both chefs though. item not reviewed by moderator and published
im a working dad who has to do all the heavy duty cooking or we would be eating corn dog 7 days a week. And they all said this was a keeper for sure item not reviewed by moderator and published
Yummy! This recipe turned out great! I had to make some modifications to the recipe as I am gluten free so the flour was out. I substituted some gluten free mix that was for pancakes, muffins, and that kind of stuff instead and it turned out wonderful. Oh and I also do not use bacon fat to cook in, BAD for the heart. so I used some extra butter and it all worked out just fine. item not reviewed by moderator and published
Superb! Taste was excellent just like a pro cooked it. Used cubed steaks and cooked it for 1/2 hour with lid on and 1/2 hour with lid off. This is going on the menu rotation. item not reviewed by moderator and published