Beef Bourguignon

6
Servings
15m
Prep Time
120m
Cook Time
2h 15m
Ready In


"From Recipe+ August'16"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (426.2 g)
  • Calories 676.6
  • Total Fat - 37.3 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 214.3 mg
  • Sodium - 1035.3 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.6 g
  • Protein - 74.1 g
  • Calcium - 63.6 mg
  • Iron - 6.3 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.4 mg

Step 1

Heat half the oil in a large heavy based saucepan over moderate heat and cook beef, in batches, for 2 minutes or until browned and then add remaining oil to pan and cook and stir eschalots, bacon and mushrooms for 4 minutes until golden.

Step 2

Add the flour to the pan and cook and stir for 1 minute until thick.

Step 3

Stir in tomato paste, then gradually pour in the boiling water and wine and stir in crumbled stock cubes and bring to the boil.

Step 4

Reduce heat, simmer, covered, for 1 hour 45 minutes or until meat is very tender.

Step 5

Season to taste and stir through the parsley.

Step 6

Serve beef with mashed potato and green beans and sprinkle with extra parsley.

Tips & Variations


No special items needed.

Related

Mikekey

Wonderful meal. I made a couple of changes. After browning the meat, I put everything in the slow cooker and cooked on high for 4 hours. I also added some minced garlic. I doubled the liquid ingredients and the bouillon (using Better Than Bouillon lower sodium concentrate). Served with mashed potatoes and steamed carrots. I will use the leftovers to make a pot of soup (that is why I doubled the sauce).

review by:
(17 Dec 2016)