Boeuf Bourguignon


  • 1/4 cup vegetable oil
  • 5 onions, sliced
  • 2 pounds lean beef, cut into 1-inch cubes
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • freshly ground black pepper to taste
  • 1 cup dry red wine
  • 1/2 cup beef broth
  • 1 (8 ounce) package sliced fresh mushrooms



  1. Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
  2. Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
  3. Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

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Boeuf Bourguignon

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