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.


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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
I really enjoyed this dish! The only thing I would do differently is that I would add more bacon next time. I will make this dish again. item not reviewed by moderator and published
This started out as a good base recipe. I used sirloin tips trimmed of all fat and used a quarter pound of bacon.I also used half a yellow onion finely chopped. I also use powdered sage and thyme-about 1tsp of each. I used a cup or so of cab sav. Did not have beef broth, only chicken, but I added 3 tbsp of beef soup mix to get a rich beefy flavor. It cooked for a total of 1hr. The last half hr was covered to tenderize the meat. In the last 10 mins, I added 1clove of roared garlic. I served this with mashed potatoes on the side and Cesar salad. The fresh parsley should definitely not be skipped. I often have a bunch on hand as it is available at most grocery stores even in cold climate winter areas. With the addition of the beef soup mix and bacon, this was a great success. I plan to make this again in a pie crust as it reminds me of beef wellington without the filet. item not reviewed by moderator and published
Excellent flavor. I transferred the meat and broth mixture to the pressure cooker for 12 minutes because the sirloin I had was not getting tender. After pressure cooking, I added the mushrooms, bacon and instead of pearl onions, I chopped a sweet onion and added it to the mushrooms when they were frying in the butter. Instead of chives, I added chopped tops of green spring onions. item not reviewed by moderator and published
Very tasty recipe ! In order to get the best Boeuf Bourguignon ever, cook it the day before :-) You can find another recipe here item not reviewed by moderator and published
Definitely takes longer than what it says, but over all a delicious dish. Had to tweak the rue a bit, but got a great consistency and flavor. A pretty basic French, comforting dish. I served it with steamed broccoli on the side to have a lighter contrast and it was a hit. item not reviewed by moderator and published
It takes a bit longer if you want the meet "falling apart tender" which I like. Do it in a Dutch Oven. Too salty? use reduced-sodium stock or add less salt. Not zesty enought? add 1 clove (or more) of garlic. Add 1 chopped carrot, add more wine, add more pepper. Not thick enought? Well, then, cool off a little of the sauce, mix in a bit of corn starch, and just before you serve, add the corn starch rest a little at a time until you get the desired thickness. You don't have to be a master chef to make this one taste the way you want it to. item not reviewed by moderator and published
This was definitely not one of my favorite Rachel Ray recipes. It lacked character. While I printed the recipe, it will not go into my binder. Blah is a good description. It was definitely salty enough, but no other flavor came through. I'll "doctor" the leftovers to make it better. Definitely garlic, perhaps dry thyme, perhaps some smoked paprika! item not reviewed by moderator and published
This is a bit different from the recipe in the book. I add one very small clove of garlic, use top round and cook it much longer, and I use olive oil and butter and no bacon. We've made this many times and love it! Rachel always says to use what you have item not reviewed by moderator and published
This is the first thing I ever saw Rachel make. Before you were famous, I found 30-minute meals by accident and loved it. You were making this dish and talked about how your family loved it on winter days. My family loves it too, especailly my daughter-in-law! item not reviewed by moderator and published
I usually like all of Rachel's recipes, however this one was a bit bland. The sauce was not quite as thick as I thought it should be and the dish was not "beefy" enough in taste. My son loved it, but my husband and I are used to a thicker, more tomato based beef burgundy. Sorry, Rachel, I stick with my dated Beef Burgundy, but keep up the innovative recipes! item not reviewed by moderator and published
I added the garlic, as suggested in the other reviews. This was not a big hit at our house. Also, I was surprised at how much salt it needed and felt the noodle portion was double what it should be. item not reviewed by moderator and published
This was great but I did add garlic for that french flavor. Everyone loved it even the onion and/or mushroom haters who didn't pick out a thing. item not reviewed by moderator and published
I cooked this for dinner last night and it was great. I did put garlic in. After I cooked it in the afternoon I put in crock pot and let it simmer untill my family came home they all loved it. item not reviewed by moderator and published
Everything turned out delicious and my husband was disappointed there weren't leftovers for lunch. The bacon was so key to this dish - I made with a little extra bacon and probably wouldn't make with less. I also tossed in a couple of handfuls of frozen petite peas at the end (for color and SOME green vegetable in it) and that was a nice addition too. An absolute keeper of a recipe. item not reviewed by moderator and published
Very good. I skipped the bacon so it would be healthier, but it still had a lot of flavor. I paired it with asparagus instead of noodles, just to keep it healthier. item not reviewed by moderator and published
This recipe is fantastic. I didn't have any sage, so I used rosemary instead. It was wonderful. item not reviewed by moderator and published
Very delicious and easy to make. My daughter, who hates mushrooms, even ate the mushrooms! The only thing is, I'd still like to know how Rachael makes this in 30 minutes. Took me just a tad over 1 hour. I figured it is because I don't chop as fast, too afraid of chopping off a digit! This is a great comfort food as well as for a nice family meal or romantic meal. It's fantastic! item not reviewed by moderator and published
I found that the meat was lacking in flavor and the overall flavor of the dish was just sort of blah. We found ourselves adding lots of salt to make up for lost flavor. I doubt this recipe will be seen again in my family. item not reviewed by moderator and published
This is a tasty and comforting recipe. Although, I was suprised at the amount of noodles I had left over. I made the whole bag (12 oz.) as recommended and had at least half left over after the meat and sauce were gone. Next time I think I'll use half a bag. Also, I foung that this dish needs more salt and pepper. Maybe if the meat was seasoned while it was browning, then you wouldn't need to add so much at the end. Overall, this dish it a winner. item not reviewed by moderator and published
Garnished with a ring of peas around the mound of noodles & beef, my wife called it "fancy" & liked it very much. The recipe's "four servings" is a bit humorous, we each had two helpings & hardly put a dent in it. item not reviewed by moderator and published
make some garlic bread to go along... soop up the juices left over item not reviewed by moderator and published
This is my first attempt to cook a meal for my wife. I used a Merlot and a Vadalia onion, instead of Pearl. It was easy and she loved it. I'm going to try another of Rachael's recipe. item not reviewed by moderator and published
I had grilled Sirloin steaks the night before and had steaks leftover and tried this recipe..... Even with substiuting the leftover already grilled steak, it was delicious! Will fix again! item not reviewed by moderator and published
I made this for my husband and it turned out so much better than I could hope for. He loved it and I did, too. I have just started really cooking this year and I was proud of this meal. Thank you Rachel! item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I thought this was a pretty good dish, my husband loved it...I guess I'm not as big of a fan of pearl onions as I thought! I will try it again though. item not reviewed by moderator and published
Wonderfully easy preparation. Great left-overs too. Loved the Herb Egg Noodles too. Have made them for other recipes as well. item not reviewed by moderator and published
As Rachel says this dish tasts like it cooked all day - they will think you slaved over the stove! item not reviewed by moderator and published
This had a very nice blend of flavors. Quick and easy, we'll make this again. item not reviewed by moderator and published
I thought is was easier that med. The results were fantastic. Even my wife started to talk to me again!!!!!! item not reviewed by moderator and published
I made this for my boyfriend and a couple of his friends and even doubled the recipe to have left overs and they still ate the whole thing. AND THEY LOVED IT. It's pretty easy too and lasts for several days if you have any left overs. item not reviewed by moderator and published
I was on a JetBlue flight and watched Rachel with this recipe. It was so easy and sounded so delicious that I tried it the minute I got Home. The hubby was ecstatic and made me swear to make it every week. I rate this a WOW!!! item not reviewed by moderator and published
It was relatively easy and had an amazing taste. Very good! item not reviewed by moderator and published
this is so easy, better slow-cooked, & it's really good! thanx, rachael! item not reviewed by moderator and published
I recommend cutting the beef in smaller chunks. It tasted more like roast meat. It may have been something I did. Overall, I thought it was good. I will try again with smaller meat. item not reviewed by moderator and published
The dish wasn't bad it was just very bland, which is suprising since Rachel's dishes normally have so much flavor. item not reviewed by moderator and published
My first try at Rachael's recipes and it was a huge success. Wonderful flavor!!! item not reviewed by moderator and published
This recipe definately needs a large pan if using two pounds of sirloin. 1 inch cubed meat comes out a little tough. Might want to remove beef before deglazing the pan, then add back with mushroom/onion misture. item not reviewed by moderator and published
Not quite a 30 minute meal - I found the prep work a little much to squeeze it all into 30 minutes. If you had pre-sliced/diced ingredients it would easily make the 30 minute timeframe. I could not find the pearl onions in my grocery store, so just substituted thick slices of yellow onion, sauteed. Was perfect. I also chose to server over buttered spaetzle instead. Even my 18 month old loved it! item not reviewed by moderator and published
I grew up with a mother who throughout the colder seasons would put on a pot of beef burgundy quite often. Her version took ALL Day. *ssshhh* don't tell mom but this is way better, even my dad thinks so! This is one of the most requested meals during this season from my daughter item not reviewed by moderator and published
I made the sauce separate from the meat. Added a little more flour. Worked great. item not reviewed by moderator and published
Mmmm item not reviewed by moderator and published
Takes more than 30 minutes to prepare this, but it is worth it. Absolutely fabulous, we enjoyed every bite. item not reviewed by moderator and published
First of Rachel's that I tried. I loved it. Worthy to serve at a dinner party. item not reviewed by moderator and published
I've made this twice now, and LOVE it! The second time I made it, I sliced the pearl onions in half, since I wasn't crazy about eating them whole the first time. I also served it over whole wheat egg noodles, which provided a delicious texture and satisfied even my four-year old picky eater. This is a new family favorite. One we're all happy to enjoy as leftovers the next day. item not reviewed by moderator and published
i thought it would be better but it was still satisfying item not reviewed by moderator and published
Easy to prepare and outstanding taste. item not reviewed by moderator and published
YUM! We will be makingn this again. item not reviewed by moderator and published
This was pretty good. I used baby portobellas instead. I had my mother in law over for dinner and she loved it. Three of us ate the whole thing. It seemed like something was missing but i'm not sure what. item not reviewed by moderator and published
This really is good & quick, everyone I make it for LOVES it!! item not reviewed by moderator and published
When I think of "beef burgundy", it sounds so fancy and difficult to make. Well, I was only half right. This is indeed delicious and fancy but this recipe makes it very easy to create. I will be putting this on my "top 10 dinners for entertaining" list! Thank you :) item not reviewed by moderator and published
I made this for company, never tried it before, so I was a bit nervous that it would work out. I got rave reviews, and it was just as easy as it looked when Rachel made it! Not only that, it really did taste like I had been cooking all day! SO yummy! and the leftovers were great the next day!!! item not reviewed by moderator and published
great recipe. I did let the meat simmer a bit longer though. will be making this again. item not reviewed by moderator and published
Very tasty, a great meal on a cold winter night. I used lots of black pepper and some cayenne to spice it up a bit. item not reviewed by moderator and published
I was able to use stew beef instead because I knew I was going to adapt this recipe for the crock pot, as I wanted to throw something into the pot early in the day and eat after a day-trip to a local park. It worked out just terrific. My company enjoyed it immensely, as did my 6 year old. Easy to make with wonderful flavors. THANKS, Rachael! item not reviewed by moderator and published
Great recipe. My husband and I loved it. item not reviewed by moderator and published
Very good. I used less wine though to get more beef flavor. item not reviewed by moderator and published
This was wonderful and simple to make. My husband enjoyed it very much..Keep up the good work Rachel. item not reviewed by moderator and published
Easy to do, had to add one more tablespoon of flour to get it to thicken. A hit. item not reviewed by moderator and published
My husband and I loved this recipe. As Rachael mentions on her show regarding this recipe, it is important to use a quality burgundy since that is the "background" taste. This recipe is worthy of my "box" and will be used again and again. The only thing I may do differently is cut the meat into slightly smaller cubes. item not reviewed by moderator and published
I served this at a dinner party and my guests raved to all our friend! This was amazingly easy and delicious. item not reviewed by moderator and published
This was excellent! I make a lot of Rachel's dishes and this was one of the best (-: item not reviewed by moderator and published
This smelled and tasted like moms from when I was a kid. And I didn't cook all day! Another fine, easy, meal from Rachel/Food-TV. Will definately make again and again. Thanks Rachel item not reviewed by moderator and published
This was the first recipe I tried from Rachael Ray. My husband and I cooked this together and it took us an hour to complete it. It may be because we were beginners in the kitchen. It turned out very tasty but I have not since wanted to try it again. Take a chance, you may do well with it. item not reviewed by moderator and published
My dad wanted me to make beff burgundy for him, but most of the recipes were pretty difficult. I'm glad I stumbled upon this one because it was easy AND delicious! We've made it many times now and have been delighted every time! item not reviewed by moderator and published
I've made this dish several times. It's fast, easy and tastes incredible. Even my kids love it. item not reviewed by moderator and published
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This reciepe takes no time at all, is so easy and the taste is awesome. My entire family begs for it now! And Rachel was correct, it gets better just like potatoe salad so be sure to make extra for leftovers. item not reviewed by moderator and published