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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 6 servings |
||
| 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 1.6g | 6% | |
| Sugars 3.4g | ||
| Protein 26.0g | 52% | |
Beef Burgundy
By: PanNan
Oct 3, 2002
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.
SERVES 6
Ingredients
- 3 slices bacon, diced
- 1 lb boneless beef stew meat, cut into 1 inch pieces
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 12 ounces mushrooms, halved
- 1 (14 ounce) can beef broth
- 1 1/2 cups dry red wine, such as cabernet sauvignon
- 10 ounces small white pearl onions, peeled (about 24)
- 1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
- 1/4 cup flour
- 1/4 cup water
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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- Course > Main Dish > Stews
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > European > Western > French
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top > Pressure Cooker
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #666171
On Mar 28, 2009
Delicious! Only changes were we added rosemary, skipped the mushrooms and cooked it in a pressure cooker. First brown the bacon in a skillet. Brown the meat and garlic in the pressure cooker. Then add the seasonings, broth, wine, onions and cooked bacon. Put the lid on the pressure cooker and cook according to your pressure cookers directions. After the rocker gauge started rocking ours took apx. 30 minutes. Once the pressure goes down remove the lid and add the flour and water mixture to thicken. Served ours over egg noodles.
From: Chef #1086916
On Dec 20, 2008
Great recipe...ingredients are in the pantry always! Easy go to meal and super for a cold winter day...which most of us are experiencing today...jealous of Floridians today
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.
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