Slow-Simmering Beef Bourguignon
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 6 servings.
Warm up fall days with tender chunks of beef simmered in a rich sauce. Serve over steaming noodles. — Adele Zuerner, Arden, North Carolina
Ingredients
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3 pounds beef stew meat
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3/4 teaspoon salt
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3/4 teaspoon pepper
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3 tablespoons all-purpose flour
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1-1/2 cups beef broth
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1-1/2 cups dry red wine or additional beef broth, divided
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3/4 pound medium fresh mushrooms, quartered
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1 large sweet onion, chopped
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2 medium carrots, sliced
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1 thick-sliced bacon strip, chopped
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2 garlic cloves, minced
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2 tablespoons Italian tomato paste
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Hot cooked egg noodles
Directions
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1.
Sprinkle beef with salt and pepper. In a large skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine.
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2.
In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker.
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3.
Cover and cook on low until beef is tender, 8-10 hours. Serve with noodles.
Nutrition Facts
1-1/2 cups: 428 calories, 20g fat (7g saturated fat), 145mg cholesterol, 843mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 47g protein.
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