Beef Bourguignon, a classic French dish, is a savory and satisfying meal that will appeal to those who appreciate the rich flavors of slow-cooked beef. This recipe combines tender beef chuck roast, salty bacon, earthy mushrooms, and a robust red wine sauce, creating a harmonious blend of salty and savory notes. The addition of Campbell's® Condensed French Onion Soup adds depth and complexity to the dish, while the baby-cut carrots provide a touch of sweetness and a pop of color. Garnished with fresh parsley, this Beef Bourguignon is a comforting and satisfying dish that will delight those who love hearty, flavorful meals and the comforting taste of French cuisine.
Sous-chef recommendation
Log in to view your personal recommendation
Ingredients
1 1/2 lb(s) boneless beef chuck roast
10 1/2 oz(s) Campbell's® Condensed French Onion Soup
Instructions
1. Cut the beef chuck roast into 1-inch cubes.
2. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. Add the beef cubes to the skillet and brown them on all sides, about 5 minutes.
4. Add the sliced mushrooms to the skillet and cook until they are tender, about 3 to 5 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Pour in the dry red wine and scrape up any browned bits from the bottom of the skillet.
7. Add the Campbell's Condensed French Onion Soup and the baby-cut carrots to the skillet.
8. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 45 minutes to 1 hour, or until the beef is tender.
9. Crumble the cooked bacon and stir it into the beef mixture.
10. Sprinkle the fresh parsley over the top before serving.
Other recipes you may like
Reviews
Log in to add review