Boeuf Bourguignonne 2
Yield
servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef chuck
in cubes |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
beef stock
instant |
|
| 3 | slices |
bacon
in squares |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | cups |
red wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef chuck
in cubes |
|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
beef stock
instant |
|
| 3 | slices |
bacon
in squares |
|
| 2 | each |
garlic cloves
|
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 473 | ml |
red wine
dry |
*
|
Directions
Toss beef with flour seasoned with instant bouillon.
Brown with bacon and garlic.
Add herbs, red wine and water to cover. Simmer, covered, about 2 hours, until meat is tender.
Adjust seasoning of gravy with more bouillon.
If desired, add cooked carrots and onions, and mushrooms, browned in butter to the stew.
Makes 6 or more servings
