• Beef Bourguignon The New Way

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    • 3 slc bacon cubed (3 to 4)
    • 1/2 cube butter
    • 3 lb chuck Or possibly sirloin Or possibly blade cut roast trimmed and cubed
    • 2 1/2 Tbsp. Wondra Flour
    • 1 can cream of chicken soup
    • 1 pkt dry onion soup mix
    • 1 sm can tomato sauce
    • 1 can beef broth
    • 2 c. dry red wine Burgundy
    • 1 dsh Kitchen Bouquet
    • 1/2 lb mushrooms sliced


    1. Fry bacon in butter. Dust meat in flour and brown in bacon and butter mix. Add in soup and soup mix, wine, tomato sauce, beef broth, Kitchen Bouquet, and adjust the seasonings. Salt may not be necessary due to the bacon. Mix well and bring to a boil on top of the stove. Cover with foil. Place in oven and cook for 1 1/2 - 2 hrs at 350F. Add in mushrooms last 30 min as to not overcook. Serve with noodles or possibly rice.
    2. Serves 6-8.
    3. NOTE: This is the original recipe, but we've changed it to be a little to make it more healthy. We do not fry the bacon in butter; we fry it in a lightly oiled skillet (but do not omit the bacon; it gives the dish an incredible flavor). We also do not take the time to dust the meat in flour. As daughter Jamie is allergic to mushrooms, we omit those as well.
    4. NOTES : This dish is a family favorite for various holidays. Often before a holiday, Mom will ask us what we feel like eating for the special day. More often than not, with memories of Beef Bourguignon past, we will request this dish. An elegant, flavorful dish. Just hide the cans and boxes, and everyone will be really impressed! - Jamie

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