Don’t let this French dish’s reputation for being fancy put you off — it’s basically just a beef stew made with wine. Serve it with mashed potatoes, noodles or rice.
Yield: Serves 6 - 8.
July 02, 2019
- 4 slices thick bacon, julienned
- 3 lb beef chuck steak, cubed
- 1 cup chopped carrots
- 1 cup chopped onion
- 2 cloves garlic, chopped
- 1/3 cup flour
- 3 cups dry red wine
- 2 cups canned beef broth
- 1 1/2 tsp thyme, crumbled
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 4 cups quartered fresh mushrooms
- 2 tbsp butter
- Cook bacon in an ovenproof Dutch oven until crisp. Remove bacon with a slotted spoon; set aside. Drain off excess fat.
- Add beef in batches and brown on all sides. Remove beef from pan; keep warm.
- Add carrots, onion and garlic to pan and sauté until tender. Stir in flour and cook for 1 minute. Gradually stir in wine and broth. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
- Stir in bacon, beef, thyme, salt, pepper, bay leaf and parsley. Cover and bake at 350ºF, stirring occasionally, for 1 1/2 - 2 hours or until meat is tender.
- In a frypan, sauté mushrooms in butter until light golden. Stir mushrooms into beef mixture. Cover and bake for an additional 30 minutes. Remove and discard bay leaf. Beef Bourguignon may be prepared in advance and refrigerated for up to 24 hours. Do not freeze.
125 calories, 7.9 g fat, 4.5 g protein, 12.4 g carbohydrate, 4.8 g fibre, 648 mg sodium