Beef Bourguignon

Beef Bourguignon requires approximately 45 minutes from start to finish. This side dish has 176 calories, 6g of protein, and 12g of fat per serving. This recipe serves 4 and costs 96 cents per serving. Several people made this recipe, and 270 would say it hit the spot. If you have bacon, parsley, mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by The Comfort of Cooking. It is a good option if you're following a dairy free diet. Overall, this recipe earns a good spoonacular score of 51%. Similar recipes include Beef bourguignon (bœuf bourguignon / bœuf à la bourguignonne / beef Burgundy), Beef Bourguignon, and Beef Bourguignon.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut the meat into 2-inch cubes. Place meat in a large bowl and add ingredients 1-11. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.Heat a large Dutch oven over medium-high heat. Add and brown bacon, about 5 minutes. Remove the bacon, leaving the fat in the pan. You should have 2 tbsp.; If not, add vegetable oil as needed. Return the pot to medium-high heat. Add the beef in batches (half at a time) and brown on all sides, being careful not to overcrowd the pot. Remove with a slotted spoon and transfer back to the plate. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours.Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface. Add chopped parsley, salt and pepper.Enjoy!

 

Step by step:

1. Cut the meat into 2-inch cubes.

2. Place meat in a large bowl and add ingredients 1-1

3. Stir to combine and coat the meat. Cover and marinate in the refrigerator for at least 1 hour, or up to 24 hours, turning the meat occasionally.With a slotted spoon or tongs, transfer the meat to a plate, reserving the marinade, and pat dry (The meat will not brown if damp). Strain the marinade into a bowl, and reserve the liquid and the vegetables separately.

4. Heat a large Dutch oven over medium-high heat.

5. Add and brown bacon, about 5 minutes.

6. Remove the bacon, leaving the fat in the pan. You should have 2 tbsp.; If not, add vegetable oil as needed. Return the pot to medium-high heat.

7. Add the beef in batches (half at a time) and brown on all sides, being careful not to overcrowd the pot.

8. Remove with a slotted spoon and transfer back to the plate.

9. Add the reserved vegetables and cook until lightly browned, about 5 minutes. Stir in flour and cook, stirring, until beginning to brown, about 1 minute. Stir in the marinade, then return the beef and bacon to the pot.

10. Add small onions. Bring to a boil. Reduce the heat to low and cook, covered, until the meat is fork-tender, 1 to 1 ¼ hours.

11. Add mushrooms. Cover and cook until tender, about 20 minutes. Skim off the fat from the surface.

12. Add chopped parsley, salt and pepper.Enjoy!

Nutrition Information:

covered percent of daily need

 

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