Beef Bourguignonne

Campbell's Beef Bourguignonne Recipe

A hearty, French-style stew in less than one hour?  It's possible with this streamlined recipe featuring beef broth and a little red wine mixed with savory herbs, mushrooms and skillet-simmered beef.

At a glance

Prep

20 min.

Total

50 min.

Serves

4

Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

  • Swanson® Beef Stock

    Swanson® Beef Stock

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What You'll Need

1 pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1/8 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
6 ounces sliced mushrooms (about 2 cups)
1 teaspoon dried thyme, crushed
2 cups fresh or frozen baby carrots
1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
1/2 cup Burgundy or other dry red wine
1 cup orzo pasta, cooked according to package directions (about 2 2/3 cups)

How to Make It

  • 1

    Coat the beef with the flour.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic, parsley, black pepper, mushrooms and thyme and cook until the mushrooms are tender.

  • 3

    Stir the carrots, broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through. Serve the beef mixture over the orzo.

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  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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RID#23941

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