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:
covered percent of daily need
