Beef Bourguignon
Recipe: #25290
November 30, 2016
Categories: Roast Beef, Beef Chuck, Mushrooms, Potluck, Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Beef Dinner, , more
"From Recipe+ August'16"
Ingredients
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 by Step Method
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
No special items needed.