Boeuf Bourguignon

Boeuf Bourguignon requires roughly 45 minutes from start to finish. For $8.18 per serving, you get a beverage that serves 6. One portion of this dish contains about 75g of protein, 58g of fat, and a total of 1065 calories. If you have butter, olive oil, canned beef broth, and a few other ingredients on hand, you can make it. Many people made this recipe, and 801 would say it hit the spot. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is tremendous. If you like this recipe, you might also like recipes such as Boeuf Bourguignon, Boeuf Bourguignon, and Boeuf Bourguignon.

Servings: 6

 

Ingredients:

6 oz bacon

4 lbs trimmed beef chuck, cut into 2-inch cubes, patted dry with paper towels

1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)

Butter

2 cups beef stock or canned beef broth

1 cup sliced carrots

Chicken stock

1 1/2 pounds of button or cremini mushrooms, quartered

Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter

2 to 3 Tbsp olive oil

2 cups sliced onions

24 pearl onions

1 bottle of red wine (pinot noir works best for this)

Salt and freshly ground pepper

1 cup chopped tomatoes, fresh or canned

Equipment:

casserole dish

paper towels

dutch oven

frying pan

stove

oven

colander

sauce pan

whisk

Cooking instruction summary:

1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through. 6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).

 

Step by step:


1. 1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes.

2. Drain, rinse in cold water, and dry on paper towels.2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan.

3. Cut the bacon into 1-inch pieces and add to the pan.3

4. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute.

5. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned.

6. Add chicken stock or water half way up the sides of the onions.

7. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through. 6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.

8. Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).


Nutrition Information:

Quickview
963k Calories
69g Protein
52g Total Fat
33g Carbs
50% Health Score
Limit These
Calories
963k
48%

Fat
52g
81%

  Saturated Fat
20g
128%

Carbohydrates
33g
11%

  Sugar
12g
14%

Cholesterol
230mg
77%

Sodium
862mg
37%

Alcohol
13g
74%

Get Enough Of These
Protein
69g
139%

Zinc
25mg
167%

Selenium
101µg
145%

Vitamin B12
8µg
143%

Vitamin B3
20mg
105%

Vitamin B6
1mg
87%

Phosphorus
873mg
87%

Vitamin A
4036IU
81%

Vitamin B2
1mg
70%

Potassium
2232mg
64%

Iron
10mg
57%

Copper
0.92mg
46%

Vitamin B5
4mg
41%

Manganese
0.8mg
40%

Vitamin B1
0.55mg
36%

Magnesium
120mg
30%

Vitamin K
27µg
27%

Folate
96µg
24%

Vitamin C
18mg
23%

Fiber
5g
22%

Calcium
185mg
19%

Vitamin E
1mg
12%

Vitamin D
0.54µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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