Beef Bourguignon
Created by Tisme on May 16, 2015
- Servings: 5
- Prep Time: 4h
- Cook Time: 3h
- Recipe #19072
Ingredients
- 2 cups red wine
- 1 (3 ounce) carrot, thick sliced
- 2 whole (16 ounces) yellow onions, sliced
- 1/2 cup parsley
- 2 garlic cloves, crushed
- 2 tablespoons oil
- 1 bay leaf
- Thyme, 1 pinch
- Seasoning
- 1 1/2 kg beef chuck steaks (or 1 1⁄2 kg round steaks, cubed)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup consomme
- 24 small white onions
- 125 grams salt pork (diced)
- 1 1/2 cups sliced mushrooms
How to Make
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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.
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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.
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Step 3: Saute the onions and salt pork for 10 minutes or until brown.
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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.
Nutritional Facts
- 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