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  • 1 1/2 teaspoons olive oil
  • 1 1/2 pounds lean beef stew meat
  • 2 cups vertically sliced onions
  • 2 cups sliced carrots
  • 1 cup diced green or red bell pepper
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 (12-ounce) package button mushrooms, quartered
  • 1 (14-ounce) can reduced-sodium beef broth
  • 1 1/2 cups dry red wine
  • 2 garlic cloves, pressed
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • Chopped fresh flat-leaf parsley (optional)


  1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.
  2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
  3. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
  4. To serve, ladle into soup plates and sprinkle with parsley if using.
Recipe by Jean Kressy For a complete menu featuring Beef Bourguigon, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. Supper Club Collection

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The recipe was originally published as Beef Bourguignon on

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