March 13, 2015
Categories: Fresh Tomatoes, Comfort Food, Dinner, Main Dish, Beef, Stewing Beef, Game, French, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Summer, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Spring more
"This bourguignon is one the entire family enjoys. If gluten intolerant make sure you are using gluten free beef stock."
- Serving Size: 1 (540.5 g)
- Calories 653.4
- Total Fat - 50.3 g
- Saturated Fat - 21.7 g
- Cholesterol - 364.7 mg
- Sodium - 1331.4 mg
- Total Carbohydrate - 11.6 g
- Dietary Fiber - 2.7 g
- Sugars - 5.2 g
- Protein - 35.7 g
- Calcium - 915.3 mg
- Iron - 11.7 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.3 mg
Gently pat the meat pieces with paper towel to absorb any excess liquid.
Mix the starch, celery salt, garlic and onion powders in a plastic bag and toss in the meat pieces making sure they are all coated.
Bring the bacon drippings to medium-high heat and add the meat; cook browning all sides.
Remove the meat and set aside.
Add the onions and cook until translucent, scrapping up the bit stuck to bottom of pan; add more bacon drippings if onion starts to stick.
Pour in the wine and cook until it just covers the chopped onion pieces; add the chopped tomatoes and cook until the tomatoes start to fall apart.
Return the meat pieces to the skillet along with the remaining ingredients and bring to a boil; cover and place in a pre-heated 350 degree Fahrenheit oven.
Cook for 2 to 2.5 hours checking after 1 hour and adding water if needed, until the meat is fall apart tender.
Tips & Variations
No special items needed.