Classic Boeuf Bourguignon

Classic Boeuf Bourguignon requires about 45 minutes from start to finish. For $5.6 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. One serving contains 736 calories, 63g of protein, and 38g of fat. This recipe serves 4. 4 people have tried and liked this recipe. Not a lot of people really liked this main course. If you have onion, garlic, carrot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is amazing. Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon), Boeuf Bourguignon, and Boeuf Bourguignon are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

½ lb. bacon

1 Tbsp. olive oil

2 lbs. beef stew meat (like chuck or brisket)

2 cloves garlic, roughly chopped

1 onion, diced

3 sprigs fresh thyme

3 bay leaves

½ cup chopped parsley

2 cups pearl onions, peeled

2 cups button mushrooms, halved

1 carrot, peeled and chopped

1 cup red wine, preferably Pinot Noir

2 cups beef broth

2 Tbsp. all purpose flour

salt and pepper to taste

Equipment:

oven

dutch oven

slotted spoon

paper towels

pot

stove

frying pan

bowl

Cooking instruction summary:

Preheat oven to 400 In a large Dutch oven, heat olive oil over medium heat. Add bacon and saut for 2-3 minutes until cooked. Remove bacon with a slotted spoon and set aside. Dry beef with a paper towel so it will brown better. Increase heat to medium high and add beef to the bacon fat. Cook for 4-5 minutes until the outside has browned. Remove beef with a slotted spoon and set aside in a separate dish. Return heat to medium. Saut carrots, garlic, onions, parsley thyme and bay leaves for 2-3 minutes. Remove with a slotted spoon and set aside in a separate dish. Add pearl onions and mushroom to Dutch oven and saut until onions begin to brown and mushrooms become tender. Remove with a slotted spoon and set aside in the reserved bacon dish. Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper. Place in the preheated oven for 4-5 minutes. This will add a nice coating to the beef. Remove pot from the oven and place back on the stove top. Add red wine and deglaze the pan. Pour in beef broth and bring to a simmer over medium heat. Add carrot, onion and spice mixture to the pot, reduce heat and simmer covered for one hour. After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes. With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain. Add mixture to the pot and stir constantly until sauce thickens. Remove bay leaves and thyme sprigs, discard. Add solids back to the pot and stir to coat evenly. Serve warm over a bed of egg noodles or rice.

 

Step by step:


1. Preheat oven to 400

2. In a large Dutch oven, heat olive oil over medium heat.

3. Add bacon and saut for 2-3 minutes until cooked.

4. Remove bacon with a slotted spoon and set aside.

5. Dry beef with a paper towel so it will brown better. Increase heat to medium high and add beef to the bacon fat. Cook for 4-5 minutes until the outside has browned.

6. Remove beef with a slotted spoon and set aside in a separate dish.

7. Return heat to medium. Saut carrots, garlic, onions, parsley thyme and bay leaves for 2-3 minutes.

8. Remove with a slotted spoon and set aside in a separate dish.

9. Add pearl onions and mushroom to Dutch oven and saut until onions begin to brown and mushrooms become tender.

10. Remove with a slotted spoon and set aside in the reserved bacon dish.

11. Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper.

12. Place in the preheated oven for 4-5 minutes. This will add a nice coating to the beef.

13. Remove pot from the oven and place back on the stove top.

14. Add red wine and deglaze the pan.

15. Pour in beef broth and bring to a simmer over medium heat.

16. Add carrot, onion and spice mixture to the pot, reduce heat and simmer covered for one hour.

17. After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes.

18. With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain.

19. Add mixture to the pot and stir constantly until sauce thickens.

20. Remove bay leaves and thyme sprigs, discard.

21. Add solids back to the pot and stir to coat evenly.

22. Serve warm over a bed of egg noodles or rice.


Nutrition Information:

Quickview
736 Calories
62g Protein
37g Total Fat
22g Carbs
46% Health Score
Limit These
Calories
736k
37%

Fat
37g
58%

  Saturated Fat
12g
76%

Carbohydrates
22g
8%

  Sugar
7g
9%

Cholesterol
178mg
59%

Sodium
1165mg
51%

Alcohol
6g
34%

Get Enough Of These
Protein
62g
126%

Vitamin K
130µg
124%

Selenium
81µg
117%

Vitamin B3
20mg
105%

Vitamin B6
1mg
96%

Vitamin B12
4µg
76%

Zinc
10mg
72%

Phosphorus
685mg
69%

Vitamin A
3243IU
65%

Vitamin B2
0.71mg
42%

Potassium
1421mg
41%

Iron
6mg
36%

Vitamin B1
0.53mg
35%

Vitamin C
24mg
30%

Copper
0.49mg
24%

Vitamin B5
2mg
23%

Magnesium
90mg
23%

Folate
89µg
22%

Manganese
0.36mg
18%

Fiber
3g
16%

Calcium
110mg
11%

Vitamin E
1mg
11%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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