Beouf Bourguignon (Red Wine Beef Stew)

200 minutes Prep: 20 minutes Cook: 180 minutes

1084 calories per serving view nutrition facts

2-4 servings suggest servings

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Ingredients

2	pounds	beef roast, rump	rolled
1/4	cup	flour, all-purpose
2	tablespoons	olive oil
2	tablespoons	vegetable oil
1	clove	garlic
1 1/4	cups	red wine	dry
1 1/2	cups	water
1/2	small	bay leaf
1 1/4	teaspoons	salt
2	Sprigs	parsley leaves
3	slices	bacon	diced
18	small	white onion
3	tablespoons	tomato paste
1/2	teaspoon	thyme leaves	dried
1/4	teaspoon	black pepper	ground
2	tablespoons	butter	or margarine
18	small	mushrooms	caps

Directions

Heat oven to 325 degrees F.

Coat beef cubes with flour.

Heat oil in Dutch oven.

Brown beef cubes in hot oil.

Add garlic; cook 1 minute.

Remove garlic and fat.

Add wine and enough water to just cover the meat.

Stir in bay leaf, salt and parsley.

Cover and bake 2 hours.

Fry bacon just until lump.

Add onions; cook until light brown.

Stir bacon and onions into beef cube mixture.

Cover and bake until beef cubes are tender, about 40 minutes.

Stir in tomato paste, thyme and pepper.

Cover and bake 10 minutes.

Melt butter in 6-inch skillet.

Cook and stir mushrooms in butter until tender; arrange on top.

NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.

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Nutrition Facts

Serving Size 1893g

Amount per Serving

Calories 1084 28% of calories from fat

	% Daily Value*
Total Fat 34.0g	53%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 215mg	72%
Sodium 996mg	42%
Total Carbohydrate 123.0g	41%
Dietary Fiber 15.0g	58%
Sugars 77.0g
Protein 77.0g	154%

Vitamin A	7%		Vitamin C	126%
Calcium	33%		Iron	56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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