Print Options

 
 
 
 Print

Beef Bourguignon Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 3 hours YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.