Beef Bourguignonne Recipe

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
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
8 ounces (about 1 cup) orzo pasta, cooked and drained (about 2 1/2 cups cooked)

How to Make It

  • 1

    Season the beef as desired.  Coat the beef with the flour.

  • 2

    Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until well browned, stirring often. Add the onion, garlic, parsley, mushrooms and thyme and cook until the mushrooms are tender.

  • 3

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

Recipe Nutritional Information

Made With

Swanson® Beef Broth Swanson® Beef Stock


501 503


11.1g 11.2g


3g 3g


75mg 75mg


486mg 342mg


58.8g 58.8g


4.6g 4.6g


35.3g 35.3g


170%DV 170%DV


8%DV 8%DV


6%DV 8%DV


35%DV 35%DV

  • 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.