Special Occasion Beef Bourguignon Recipe

Special Occasion Beef Bourguignon Recipe
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Special Occasion Beef Bourguignon Recipe

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I've found many rich and satisfying variations for beef Bourguignon, including an intriguing peasant version that used beef cheeks for the meat and a rustic table wine. To make this stew gluten-free, use white rice flour instead of all-purpose. — Leo Cotnoir, Johnson City, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Bake: 2 hours

Ingredients

  • 4 bacon strips, chopped
  • 1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 2 medium carrots, coarsely chopped
  • 1/2 pound medium fresh mushrooms, quartered
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups dry red wine
  • 1 cup beef stock
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 8 ounces uncooked egg noodles
  • Minced fresh parsley

Directions

Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels.
In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper.
In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil.
Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves.
To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley.
Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or broth if necessary.
Yield: 8 servings.
Originally published as Special Occasion Beef Bourguignon in Healthy Cooking Annual Recipes 2017 , p108

Nutritional Facts

2/3 cup stew with 2/3 cup noodles: 422 calories, 14g fat (4g saturated fat), 105mg cholesterol, 357mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.

  • 4 bacon strips, chopped
  • 1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 medium onions, chopped
  • 2 medium carrots, coarsely chopped
  • 1/2 pound medium fresh mushrooms, quartered
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups dry red wine
  • 1 cup beef stock
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 8 ounces uncooked egg noodles
  • Minced fresh parsley
  1. Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels.
  2. In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper.
  3. In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil.
  4. Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves.
  5. To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little stock or broth if necessary.
    Yield: 8 servings.
Originally published as Special Occasion Beef Bourguignon in Healthy Cooking Annual Recipes 2017 , p108

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