Cowboy Bourguignon

Prep Time
Cook Time
2h 55m
Ready In

"This bourguignon is one the entire family enjoys. If gluten intolerant make sure you are using gluten free beef stock."

Original recipe yields 5 servings


  • Serving Size: 1 (540.5 g)
  • Calories 653.4
  • Total Fat - 50.3 g
  • Saturated Fat - 21.7 g
  • Cholesterol - 364.7 mg
  • Sodium - 1331.4 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5.2 g
  • Protein - 35.7 g
  • Calcium - 915.3 mg
  • Iron - 11.7 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.3 mg

Step 1

Gently pat the meat pieces with paper towel to absorb any excess liquid.

Step 2

Mix the starch, celery salt, garlic and onion powders in a plastic bag and toss in the meat pieces making sure they are all coated.

Step 3

Bring the bacon drippings to medium-high heat and add the meat; cook browning all sides.

Step 4

Remove the meat and set aside.

Step 5

Add the onions and cook until translucent, scrapping up the bit stuck to bottom of pan; add more bacon drippings if onion starts to stick.

Step 6

Pour in the wine and cook until it just covers the chopped onion pieces; add the chopped tomatoes and cook until the tomatoes start to fall apart.

Step 7

Return the meat pieces to the skillet along with the remaining ingredients and bring to a boil; cover and place in a pre-heated 350 degree Fahrenheit oven.

Step 8

Cook for 2 to 2.5 hours checking after 1 hour and adding water if needed, until the meat is fall apart tender.

Step 9


Tips & Variations

No special items needed.