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    You are in: Home / Thanksgiving / Beef Sirloin Stew Bourguignon Recipe
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    Beef Sirloin Stew Bourguignon

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Kittencalskitchen's Note:

    This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
    3. 3
      Season the flour with seasoning salt and pepper.
    4. 4
      Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
    5. 5
      Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
    6. 6
      Add in chopped garlic and saute for 1 minute.
    7. 7
      Remove the carrots and onions to a bowl.
    8. 8
      Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
    9. 9
      Return the beef and carrots, onions and bacon back to the pot.
    10. 10
      Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
    11. 11
      Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
    12. 12
      Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
    13. 13
      Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
    14. 14
      Season with salt and pepper.
    15. 15
      Pour the liquid back over the beef and veggies.
    16. 16
      Rewarm over low heat before serving.
    17. 17

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    Ratings & Reviews:

    • on December 20, 2009


      This dish is worth the work!!! I have made it thee times in the last month for company, everyone went back for seconds. The crusty dipping bread is a must, did not use garlic bread. I made it one time without the brandy, not as good. I don't think its necessary to reduce the sauce, I forgot to and still enjoyed it. GREAT DISH

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2008


      This is an exceptional dish. We love it! I can't think of any way to improve it. Thanks & Cheers Kittencal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2006


      This is a really good recipe that I've made a few times. As for the question as to when to add the brandy or cognac - my recipe says to add it in step 2 with the broth. Hope that helps.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Beef Sirloin Stew Bourguignon

    Serving Size: 1 (687 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1110.3
    Calories from Fat 429
    Total Fat 47.6 g
    Saturated Fat 17.6 g
    Cholesterol 170.5 mg
    Sodium 719.6 mg
    Total Carbohydrate 61.7 g
    Dietary Fiber 8.7 g
    Sugars 22.8 g
    Protein 57.6 g

    The following items or measurements are not included:

    sirloin tip roast

    seasoning salt

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