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Beef Bourguignonne

Recipe

Nutritional Info

Reviews (1)

Total recipe time: 2-1/4 to 2-3/4 hours Makes 6 servings

Ingredients

2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
Vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)

Instructions

Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender.
Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.

Nutritional Information Per Serving

Nutrition information 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.

This recipe is an excellent source of protein, niacin, vitaminB₁₂, iron, selenium and zinc; and a good source of vitaminB₆.

Cook's Notes

Reviews

	Reviewed by Anonymous on 10/25/09 Fabtastuc