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Boeuf Bourguignon
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings: 8 servings
Calories: 496 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.