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Brandy Beef Bourguignon

 

Succulent Beef Bourguignon recipe
61

Yield

6

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free, Low Carb
 

Ingredients

3 pounds stewing beef
cubed
1 ½ cups brandy
*
2 ½ cups red wine
*
½ cup butter
½ pound mushrooms
whole
½ pound pearl onions
*
1 tablespoon tomato paste
2 each garlic cloves
chopped
1 each bay leaves
*
½ teaspoon thyme
thyme
*
10.5 ounces beef stock
prefer veal stock if possible
¼ cup all-purpose flour

Directions

Marinate beef in ⅓ of brandy and red wine for at least 1 hour.

Turn occasionally.

In large heavy skillet heat half the butter until foamy.

Mix together flour with salt and pepper to taste. Roll beef cubes in flour, place in hot butter and brown, removing cubes as they are done.

In separate skillet, heat remaining butter; add onions; stir, cover and simmer over low heat 2 min.

Add mushrooms, turn up heat and sauté 3 minutes.

Remove from heat; add tomato paste, garlic and 1 tbl flour.

Mix until smooth.

Add remaining brandy, red wine, beef stock, bay leaf, thyme, salt + pepper to taste.

Boil, reduce heat.

Simmer 15 min. Add beef and simmer 1½ hours.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 83665% of calories from fat
 % Daily Value *
Total Fat 60g 93%
Saturated Fat 27g 137%
Trans Fat 0g
Cholesterol 238mg 79%
Sodium 361mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 126g
Vitamin A 10% Vitamin C 4%
Calcium 4% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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