Sirloin Beef Burgundy: Boeuf Bourguignon

Total Time:
35 min
10 min
25 min

4 servings

  • 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

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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    78 Reviews
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    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
    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.
    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.
    Good and easy to prepare.
    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.
    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!
    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.
    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
    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.
    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.
    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.
    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.
    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.
    Very tasty recipe ! In order to get the best Boeuf Bourguignon ever, cook it the day before :-) You can find another recipe
    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.
    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.
    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!
    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
    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!
    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!
    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.
    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.
    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.
    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.
    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.
    This recipe is fantastic. I didn't have any sage, so I used rosemary instead. It was wonderful.
    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!
    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.
    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.
    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.
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