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Beef Bourguignon


Serves 4. 

5 medium onions, sliced
1/2 lb. mushrooms, sliced
2 Tbsp. coconut oil, vegetable shortening or grapeseed oil
2 lb. Grass Fed round steak, chuck roast or arm roast cut into cubes or bite sized strips
1 tsp. salt
1/4 tsp. crushed marjoram
1/4 tsp. crushed thyme
1/8 tsp. pepper
1 1/2 tbsp. flour
3/4 cup beef broth (or 1 beef bouillon cube in 3/4 C water)
1 1/2 cups red burgundy
Loaf of French Bread

Cook and stir onions and mushrooms in hot vegetable shortening until onion is tender.  Drain on paper towels. 

Brown meat in same skillet; add more shortening as necessary. Remove from heat. Sprinkle seasonings over meat.  Mix flour and bouillon; pour into skillet. Heat to boiling, stirring constantly. Boil 1 minute. Stir in Burgundy. 

Cover and simmer until meat is tender, 1 1/2 to 2 hour. The liquid should always just cover the meat.  If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts wine. 

Gently stir in onions and mushrooms; cook uncovered for 15 minutes or until heat through. 

Original recipe from:

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