Boeuf Bourguignon

Boeuf Bourguignon requires roughly 3 hours and 9 minutes from start to finish. This recipe makes 10 servings with 345 calories, 34g of protein, and 12g of fat each. For $3.19 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a main course. 87 people have made this recipe and would make it again. It is brought to you by Foodnetwork. A mixture of thyme, potatoes, bell pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 91%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Boeuf Bourguignon, Boeuf Bourguignon, and Boeuf Bourguignon.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 174 minutes

 

Ingredients:

1 piece smoked lean bacon, chopped

2 bay leaves

Freshly ground black pepper

3 tablespoons butter

4 carrots, peeled and sliced

1-ounce flour

1 tablespoon chopped garlic

3 pounds lean beef, cut into 2-inch pieces

1 pound mushrooms

4 onions, peeled and sliced

3 sprigs parsley

Boiled potatoes, for serving

1 pint red wine

Salt

3 sprigs thyme

1 pint veal stock

Equipment:

pot

Cooking instruction summary:

Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes.

 

Step by step:


1. Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render.

2. Add the butter to the bacon fat and melt.

3. Add the beef and brown on all sides.

4. Remove the meat as it browns to a plate.

5. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes.

6. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender.

7. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper.

8. Serve with boiled potatoes.


Nutrition Information:

Quickview
344k Calories
33g Protein
11g Total Fat
16g Carbs
35% Health Score
Limit These
Calories
344k
17%

Fat
11g
18%

  Saturated Fat
5g
35%

Carbohydrates
16g
6%

  Sugar
7g
8%

Cholesterol
94mg
32%

Sodium
447mg
19%

Alcohol
5g
28%

Get Enough Of These
Protein
33g
67%

Vitamin A
6557IU
131%

Vitamin C
101mg
124%

Vitamin B3
10mg
55%

Vitamin B12
3µg
51%

Zinc
7mg
51%

Vitamin B6
0.96mg
48%

Selenium
30µg
43%

Phosphorus
383mg
38%

Vitamin B2
0.57mg
33%

Potassium
1077mg
31%

Iron
4mg
25%

Vitamin B5
1mg
20%

Folate
69µg
17%

Copper
0.33mg
16%

Manganese
0.31mg
16%

Magnesium
61mg
15%

Vitamin B1
0.22mg
15%

Fiber
3g
14%

Vitamin E
1mg
12%

Vitamin K
12µg
12%

Calcium
49mg
5%

Vitamin D
0.3µg
2%

covered percent of daily need
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