The traditional beef bourguignon recipe iseasy
to make and it has a wonderful taste on a fall or winter day.
330 calories per serving
Active time
25 minutes
Total time 2
hours 15 minutes
Makes 8 Main-Dish Servings
1 Tbsp. olive oil
2 lb. boneless beef chuck, trimmed of fat
and cut into 1½-inch chunks
3 large carrots, cut into 1-inch pieces
3 garlic cloves, crushed
1 large onion, cut into 1-Inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. tomato paste
Salt and pepper
2 cups dry red wine
4 fresh thyme sprigs
2 packages (10 oz. each) mushrooms, each
mushroom cut in half
1 bag (16 oz.) frozen peas, thawed
1. In 5-quart Dutch oven on medium-high, heat oil until hot. Pat beef
chunks dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes
per batch, or until well browned on all sides. With slotted spoon, transfer beef
to medium bowl. Preheat oven to 325°F.
2. To drippings in Dutch oven, add carrots, garlic, and onion, and cook
10 minutes, or until vegetables are browned and tender, stirring. Stir in
flour, tomato paste, ¾ teaspoon salt, and ½ teaspoon coarsely ground black
pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until
browned bits are loosened from bottom of Dutch oven.
3. Return meat and any meat juices in bowl to Dutch oven. Add thyme and
mushrooms; heat to boiling. Cover and bake 1½ hours, or until meat is
fork-tender, stirring once. Discard thyme sprigs. Just before stew is done,
cook peas as label directs. Stir in peas.
Each serving
about 32 g protein, 26 g carbohydrate, 11 g total fat (3 g saturated), 7 g
fiber, 52 mg cholesterol, 475 mg sodium.
