Beef Bourguignonne --
Lean Cut
  • Total Recipe Time: 2-1/4 to 2-3/4 hours
  • Makes 6 to 8 servings.


  1. 1 beef Shoulder Roast Boneless (2-1/2 to 3-1/2 pounds)
  2. 4 slices bacon, chopped (about 4 ounces)
  3. 1/4 cup all-purpose flour
  4. 1 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/2 cup beef broth
  7. 2 cups Burgundy or other dry red wine
  8. 2 tablespoons tomato paste
  9. 1 tablespoon minced garlic
  10. 2 teaspoons dried marjoram leaves
  11. 8 ounces baby carrots (about 1-3/4 cups)
  12. 8 ounces fresh pearl onions, peeled or frozen pearl onions
  13. 8 ounces mushrooms, cut in half if large
  14. Chopped fresh parsley leaves (optional)


  1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
  2. Meanwhile, cut beef roast into  1-inch pieces.  Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
  3. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
  4. Add carrots, onions, and mushrooms to stockpot; stir until all vegetables are coated with sauce. Bring to a boil. Reduce heat; simmer, covered, 30 minutes or until beef and vegetables are fork-tender.
  5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
  • Test Kitchen Tips
  • The dark brown crust that forms on the bottom of the stockpot during step 2 dissolves when liquid is added and gives the stew a rich flavor.
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