Beef Bourguignon

12 ingredients
10 steps

Ingredients

  • 1 (4 to 5 lb.) boneless sirloin roast
  • 1 c. Burgundy or other dry red wine
  • 1 c. water
  • 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
  • 1 (2.75 oz.) pkg. onion soup mix
  • 2 lb. fresh mushrooms, sliced
  • 1 c. chopped green pepper
  • 1 lb. pearl onions, peeled
  • 1/2 tsp. garlic powder
  • 10 cherry tomatoes
  • fresh parsley sprigs
  • hot cooked rice

Directions

  1. 1
    Cut beef into 1 1/2-inch cubes; place in a 2 1/2-quart casserole.
  2. 2
    Combine wine, 1 cup water, soup and soup mix; stir well and pour over beef.
  3. 3
    Stir in mushrooms.
  4. 4
    Cover and bake at 325° for 2 hours.
  5. 5
    Add green pepper, onions and garlic powder.
  6. 6
    Cover and bake an additional 30 minutes.
  7. 7
    Stir in cherry tomatoes.
  8. 8
    Garnish with parsley sprigs.
  9. 9
    Serve over rice.
  10. 10
    Yields 10 to 12 servings.

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