Special Occasion Beef Bourguignon

Name: Special Occasion Beef Bourguignon
Prep time: 50 min
Cook time: 2 h
Total time: 2 h 50 min
Yield: 8 servings.
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

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

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

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.

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.