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Beef Bourguignonne
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Brief Description
French beef stew made with beef shoulder roast and vegetables in a red wine base.
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Main Ingredient
shoulder roast
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Category: Soups
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Cuisine: French
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Prep Time: 30 min(s)
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Cook Time: 120 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 354 calories; 13 g fat (4 g saturated fat; 6 g monounsaturated fat); 71 mg cholesterol; 685 mg sodium; 18 g carbohydrate; 1.9 g fiber; 27 g protein; 3.9 mg niacin; 0.3 mg vitamin B6; 2.7 mcg vitamin B12; 3.8 mg iron; 30.3 mcg selenium; 5.7 mg zinc
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Posted By: cookingmama
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Posted On: Feb 04, 2015
Number of Servings:
Ingredients:
- 2 pounds - beef shoulder roast cut into 1-inch cubes
- 4 slices - bacon chopped, about 4 ounces
- 1/4 cups - all-purpose flour
- - vegetable oil
- 1 teaspoons - salt
- 1/4 teaspoons - pepper
- 1/2 cups - beef broth
- 2 cups - Burgundy or other dry red wine
- 2 tablespoons - tomato paste
- 1 tablespoons - minced garlic
- 2 teaspoons - dried marjoram leaves crushed
- 8 ounces - baby carrots about 1-3/4 cups
- 8 ounces - fresh (or frozen) pearl onions peeled
- 8 ounces - mushrooms cut in half, if large
- - chopped parsley optional
Directions:
1. Cook bacon in large pot over medium heat for 8-10 minutes or until crisp; remove to paper-towel lined plate and set aside. Reserve drippings.
2. Lightly coat beef cubes with flour. Heat 2 tablespoons reserved bacon drippings in same pot over medium heat until hot. Brown half of the beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed while cooking. Remove beef from pot; season with salt and pepper. Pour off drippings.
3. Add broth to stockpot and cook and stir for 1-2 minutes, picking up and dissolving the browned bits stuck in the bottom of the pan. Stir in the wine, tomato paste, garlic and marjoram. Return the beef and bacon to the stockpot, and bring to a boil. Reduce heat; cover tightly and simmer for one hour.
4. Add carrots and onions; bring to a boil. Reduce heat and continue simmering, covered, for 30 minutes. Stir in the mushrooms and continue simmering, covered, for another 10-15 minutes or until the beef and vegetables are fork-tender.
5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with fresh parsley, if desired.
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