Campbell's Beef Bourguignonne
Submitted by Camas
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is beef bourguignon for the rest of us, the folks who want that deep, wine-braised flavor without spending all day chasing Julia Child’s original recipe.
Golden mushroom soup stands in as the base, giving you a rich, velvety sauce without the fuss of making a roux and reducing stock from scratch.
Bacon drippings brown the beef, Burgundy wine adds that signature depth, and whole onions soften into sweet, silky bites over two hours of low, gentle simmering.
Pile it over egg noodles and you’ve got a Sunday dinner that feels fancy but barely asked anything of you.
Kitchen Tips
- Brown the beef in batches. Crowding the skillet steams the meat instead of searing it. You want deep golden color on every cube.
- Don’t use cooking wine. Even an inexpensive drinkable Burgundy or Pinot Noir makes a real difference in the sauce.
- This reheats beautifully. Make it a day ahead and the flavors will meld even deeper overnight in the fridge.
Ingredients
Directions
In skillet, cook bacon until crisp; remove and crumble.
Brown beef in drippings.
Add soup, wine, garlic, bay, parsley, thyme, and bacon.
Cover; cook over low heat 1 hour.
Add onions; cook 1 hour more or until done.
Stir occasionally.
Remove bay leaf. Serve over noodles.
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