Recipes
Beef Bourguignonne
- Pasta
A classic French stew. Tender beef is slowly simmered with red wine, mushrooms, and pearl onions, creating a rich and savory dish.
Ingredients
- 1 pound beef sirloin steak or top round steak, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons chopped onions 2 cloves garlic, minced
- 1/8 teaspoon dried parsley flakes 2 cups sliced mushrooms
- 1 teaspoon dried thyme leaves, crushed
- 2 cups fresh or frozen whole baby carrots
- 1 3/4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
- 1/2 cup Burgundy or other dry red wine
- Hot cooked orzo pasta
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