Special Occasion Beef Bourguignon
TOTAL TIME: Prep: 50 min. Bake: 2 hours
YIELD: 8 servings.
I've found many rich and satisfying variations for boeuf 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
Ingredients
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4 bacon strips, chopped
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1 beef sirloin tip roast (2 pounds), cut into 1-1/2-inch cubes and patted dry
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon canola oil
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2 medium onions, chopped
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2 medium carrots, coarsely chopped
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1/2 pound medium fresh mushrooms, quartered
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4 garlic cloves, minced
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1 tablespoon tomato paste
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2 cups dry red wine
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1 cup beef stock
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2 bay leaves
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1/2 teaspoon dried thyme
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8 ounces uncooked egg noodles
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Minced fresh parsley
Directions
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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.
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2.
In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper.
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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.
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4.
Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves.
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5.
To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley.
Nutrition 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.
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