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Beef Burgundy
RECIPE BY: PanNan
This classic beef bourguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time.
Posted on: Oct 3, 2002
Ingredients
Directions
1
Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.2
Transfer bacon with slotted spoon to a medium bowl; set aside.3
Brown meat with garlic, transferring it to a plate.4
Sprinkle evenly with salt and pepper.5
Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.6
Transfer mushrooms to bowl with bacon.7
Set aside.8
Return meat with any juices to pan; add onions, broth, wine, and thyme.9
Bring to a boil; reduce heat to low.10
Cover; simmer 1 hour.11
Combine flour and water, mixing until smooth.12
Stir into meat mixture.13
Stir in reserved mushroom mixture.14
Bring to a boil; reduce heat.15
Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.16
Remove thyme sprig if fresh thyme was used.17
Serve over noodles, rice or potatoes, if desired.
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Featured Reviews for This Recipe
From: Baer
On May 9, 2008
Great flavor and easy to prepare. The only deviation from recipe was to add rosemary and reduce the combined simmer time by 30 minutes, served over garlic mashed potatoes and the whole family loved it. Will be a standard for our house.
From: Black Radish
On Feb 4, 2007
I used applewood smoked bacon, added fresh rosemary, sage & thyme, and replaced the fresh mushrooms with 1/2 cup reconstituted dried mushrooms and their liquid. I used a fruity but soft merlot. In addition, I added some very finely minced celery, carrot & onion to it as well as 1 heaping tbsp of tomato paste. Geez - I know it sounds like I added & changed a lot of things, but this is a great recipe to use as an outline! The broth was so rich and silky & wonderful with these additions.
From: Chef Armstrong
On Feb 3, 2007
Following these instructions, the meat was WAY overcooked for my taste.
From: Leslie in Texas
On Dec 26, 2006
I made this last Friday night for the five of us and everyone thought it was wonderful. I used cubed tenderloin from a roast I made a few days earlier and followed the rest of the recipe as written. Served it over wide egg noodles and it was delish! The boys had seconds and there were no left-overs which proves how good this was! Thanks so much for sharing this,PanNan!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon fresh ground pepper |
||
| Calories 429 | ||
| Calories from Fat 229 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.5g | 39% | |
| Saturated Fat 9.5g | 47% | |
| Monounsaturated Fat 10.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 856mg | 35% | |
| Potassium 535mg | 15% | |
| Total Carbohydrate 12.9g | 4% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 3.4g | ||
| Protein 26.0g | 52% | |
| Vitamin A 18mcg | 0% | |
| Vitamin B6 0.4mg | 19% | |
| Vitamin B12 1.8mcg | 30% | |
| Vitamin C 4mg | 7% | |
| Vitamin E 0mcg | 1% | |
| Calcium 37mg | 3% | |
| Iron 3mg | 20% | |
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