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Beef Bourguignon

This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.—Elodie Rosinovsky, Brighton, Massachusetts

6 ServingsPrep: 30 min. Cook: 3 hours

Ingredients

4 bacon strips, chopped
1-1/2 pounds beef stew meat
1 large onion, sliced
1/2 cup sliced fresh carrot
2 tablespoons all-purpose flour
1-1/4 cups dry red wine
1 cup beef broth
2 bay leaves
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1/8 teaspoon pepper
12 fresh pearl onions, trimmed
1/2 pound small fresh mushrooms, halved
1 ounce bittersweet chocolate
Mashed potatoes

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to
paper towels with a slotted spoon; drain, reserving drippings. Brown
stew meat in drippings in batches. Remove and keep warm.
In the same pan, saute onion and carrot until crisp-tender. Stir in
flour until blended. Gradually add wine and broth; stir in bay
leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a
boil. Reduce heat; cover and simmer for 2 hours.

2 of 2

Beef Bourguignon (continued)

Directions (continued)

In a large saucepan, bring 4 cups water to a boil. Add pearl onions;
boil for 3 minutes. Drain and rinse in cold water; peel and set
aside. Stir into stew; cook 30 minutes longer.
Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat
and discard bay leaves. Stir in chocolate until melted. Serve with
mashed potatoes. Yield: 6 servings.

Nutrition Facts: 1 cup (calculated without mashed potatoes) equals 349 calories, 17 g fat (6 g saturated fat), 81 mg cholesterol, 334 mg sodium, 14 g carbohydrate, 2 g fiber, 26 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.