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Amazing Beouf Bourguignon (Red Wine Beef Stew)

 

Beouf Bourguignon (Red Wine Beef Stew) recipe
61

Yield

12

servings

Prep

30

min

Cook

3

hrs

Ready

hrs

 

Ingredients

2 pounds beef roast, rump
rolled
¼ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons vegetable oil
1 clove garlic
1 ¼ cups red wine
dry
*
1 ½ cups water
½ small bay leaves
*
1 ¼ teaspoons salt
2 sprigs parsley leaves
3 slices bacon
diced
18 small white onion
3 tablespoons tomato paste
½ teaspoon thyme
dried
*
¼ teaspoon black pepper
ground
*
2 tablespoons butter
or margarine
18 small mushrooms
caps

Directions

Heat oven to 325℉ (160℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 635g (22.4 oz)
Amount per Serving
Calories 37230% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 379mg 16%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 20%
Sugars g
Protein 53g
Vitamin A 5% Vitamin C 46%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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