Beef Bourguignon
Recipe: #19072
May 16, 2015
Categories: Roast Beef, Beef Chuck, French, Sunday Dinner, Gluten-Free, No Eggs, Wine, Beef Dinner, more
"This recipe comes from an old cookbook from years ago, this is a traditional French dish, which has a wonderful aroma. This recipe does take a while to marinade and cook, but served with a crusty bread, this make for a wonderful winter dish."
Ingredients
Nutritional
- Serving Size: 1 (1180.7 g)
- Calories 1131.9
- Total Fat - 52.7 g
- Saturated Fat - 19.2 g
- Cholesterol - 324.3 mg
- Sodium - 2078.9 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 10.2 g
- Sugars - 23.6 g
- Protein - 102.3 g
- Calcium - 234.3 mg
- Iron - 10.1 mg
- Vitamin C - 53.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside.
Step 2
Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours.
Step 3
Saute the onions and salt pork for 10 minutes or until brown.
Step 4
Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.
Tips
No special items needed.