Beef Bourguignon

Kelly
The Cook
4 Servings
14 Ingredients
14 Comments
This twist on one of Julia's classics will have your house smelling wonderful and satisfying that fancy food craving in no time. All with half of the effort!
4 Servings
14 Ingredients
14 Comments

Ingredients

  • 2 pounds Beef Roast
  • ¼ cups Flour, All-Purpose
  • 1 tablespoon Olive Oil
  • 14 fluid ounces Beef Bone Broth/Stock
  • 1 cup Red Wine
  • 16 ounces White Pearl Onions, Frozen
  • 2 ¾ cups slice Mushrooms
  • 2 tablespoons Tomato Paste
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon chop Thyme, Fresh
  • 1 whole Bay Leaf
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 cup slice Carrot

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Toss beef cubes and flour in medium bowl until evenly coated.
  2. Heat oil in large dutch oven over medium high heat.
  3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
  4. Transfer to separate bowl with slotted spoon.
  5. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
  6. Stir in beef and reduce heat.
  7. Cover and simmer 1 hour.
  8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.
  9. Allow to cool.
  10. Divide among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Warm on stovetop for 8-10 minutes, until heated through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut roast into cubes, then toss with flour in medium bowl until evenly coated.
  2. Heat oil in large dutch oven over medium high heat.
  3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
  4. Transfer to separate bowl with slotted spoon.
  5. Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
  6. Stir in beef and reduce heat.
  7. Cover and simmer 1 hour.
  8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.

Nutrition Facts

  • Not available.

14 Comments

Join the discussion
  1. This is one of my favorite dishes… and one of 2 recipes I have ever made out of Mastering The Art Of French Cooking. (I also did a cassoulet)

  2. I can’t say the name of this dish without doing it in Julia’s voice, and pronouncing it in the French way.

  3. Hi,
    I am new to this site, and to the whole freezer meal idea, altough I am LOVING IT!! Anyways, is this recipe freezable, and if yes, can I have instructions on doing that?
    Thanks for this awesome site :o)

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