Boeuf Bourguignon

Name: Boeuf Bourguignon
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 8 servings
Ingredients: 3 1/2 lbs. beef stew meat; 2 cups carrots; 3 cloves garlic; 1 bottle Burgundy wine; 1 sprig thyme; 1 bay leaf; 2 cups pearl onions; 3 cups crimini or button mushrooms; kosher salt and pepper; 4 Tablespoons olive oil; 2 Tablespoons flour; 2 Tablespoons butter

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Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings
8 servings
Calories
496 kcal
Course
Main Course
Cuisine
French

Boeuf Bourguignon

Cassie Burton

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

3 1/2 lbs. beef stew meat cubed into 1 1/2" pieces, like chuck, trimmed of all gristle and fat. You should end up with about 3 lbs. of cubed meat.
2 cups carrots coarsely chopped
3 cloves garlic lightly crushed.
1 bottle Burgundy wine
1 sprig thyme
1 bay leaf
2 cups pearl onions peeled.
3 cups crimini or button mushrooms quartered
kosher salt and pepper
4 Tablespoons olive oil

Beurre Manie

2 Tablespoons flour
2 Tablespoons butter softened

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Instructions

In a large sauté or fry pan heat about 4 tablespoons of olive oil over a medium high heat. Add meat in small batches and brown on all sides. Do not crowd meat or it will braise and not brown. As it browns, remove pieces to a large casserole or Dutch oven. Continue until all the meat is browned, adding more oil if necessary.
When all meat is browned, add chopped carrots and sauté carrots for a couple of minutes until lightly browned. Add to casserole.
Deglaze pan by adding about 1 cup of red wine to pan and stir to remove browned bits from bottom of pan. Pour into casserole.
Add the rest of the wine, bay leaf, sprig of thyme and 2 teaspoons of kosher salt to the Dutch oven or casserole and stir. Bring to a boil then reduce heat to low and simmer for 2 1/2 hours until meat is tender.
Wash and quarter mushrooms, peel pearl or boiling onions. In a large pan heat 2-3 tablespoons of butter and 2 tablespoons of olive oil. Saute mushrooms and onions, browning, then add to stew. Continue cooking for an additional 1/2 hour until vegetables and meat are tender.
Finishing the stew. Separate the stew from the liquid. Return the liquid to a boil over a medium-high heat. Whisk in Beurre Manie, to thicken liquid, adding more if necessary to achieve desired consistency.
Return stew to pan, check for seasoning with salt and black pepper.

Nutrition Information

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Serving 1serving Calories 496kcal (25%) Carbohydrates 14g (5%) Protein 47g (94%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 131mg (44%) Sodium 160mg (7%) Potassium 988mg (28%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 5441IU (109%) Vitamin C 8mg (9%) Calcium 67mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 496 kcal

% Daily Value*

Serving	1serving
Calories	496kcal	25%
Carbohydrates	14g	5%
Protein	47g	94%
Fat	20g	31%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Trans Fat	0.1g	5%
Cholesterol	131mg	44%
Sodium	160mg	7%
Potassium	988mg	21%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	5441IU	109%
Vitamin C	8mg	9%
Calcium	67mg	7%
Iron	5mg	28%