Add Your Own Photo to this Recipe
Boeuf Bourguigon
8
Servings
Servings
3h PT3H
Prep Time
Prep Time
2.5h PT2.5H
Cook Time
Cook Time
5h 30m
Ready In
Ready In
Recipe: #26274
June 18, 2017
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Beef, Stewing Beef, French, Fall/Autumn, Sunday Dinner, Winter, Stove Top, No Eggs, Non-Dairy, Wine, Kosher Meat more
"This can be served over rice or noodles. EDITED TO ADD: There is a typo in the recipe name. It should be BOEUF BOURGUIGNON. There seems to be no way to fix it at this point. My apologies!"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (263.7 g)
- Calories 418
- Total Fat - 33.6 g
- Saturated Fat - 14.3 g
- Cholesterol - 237 mg
- Sodium - 111.5 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 1.6 g
- Sugars - 3.7 g
- Protein - 18.5 g
- Calcium - 570 mg
- Iron - 6.9 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Step 1
In a heavy skillet, cook the onions in oil until tender and then remove.
Step 2
In the same pan, sauté beef cubes till browned.
Step 3
Sprinkle with flour and seasonings.
Step 4
Add broth and wine.
Step 5
Stir well and simmer slowly 1 1/2 - 2 hours.
Step 6
Add more broth and wine (1 part stock : 2 parts wine) as needed to keep beef barely covered.
Step 7
Return onions to the stew, add the mushrooms, and cook, stirring, 30 minutes more, adding broth and wine if needed. The sauce should be thick and dark brown.
Tips & Variations
No special items needed.
Related
