Beef Burgundy with Mushrooms

13 120 384
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 30 min 4
Beef Burgundy with Mushrooms
Health Highlights


450 gm Beef, chuck, blade, lean (cut into 1 1/2-inch chunks)
1/2 tsp Black pepper
4 medium Carrots
3 cup Frozen green peas
3 clove(s) Garlic (crushed with side of chef’s knife)
1 tsp Olive Oil, Extra Virgin
10 medium mushroom(s) Portobello mushroom (each mushroom cut in half)
1 cup Wine, table, red
3/4 tsp Salt
2 tbsp Thyme, fresh (leaves)
1/4 cup Tomato sauce, canned
2 tbsp All-purpose white flour
1 large Yellow onion (cut into 1-inch pieces)


In a cast iron pot on medium-high heat seal the beef on both sides using a small amount of oil (avoid making it black). Transfer the beef to a medium bowl. Preheat oven to 325 degrees F / 160 degrees C.

Add to the cast iron pot the carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Wisk flour in 1/2 cup warm water and stir into pot along with tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring.

Return meat and any meat juices to the cast iron pot. Add thyme and mushrooms; heat to boiling then cover and bake for 1.5 hours or until meat is fork-tender, stirring occasionally. Just before stew is done, cook peas as label directs. Stir in peas and keep cooking for another 10min.

Nutrition Facts

Per Portion

Calories 384
Calories from fat 77
Calories from saturated fat 29.6
Total Fat 8.5 g
Saturated Fat 3.3 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 7.5 g
Cholesterol 74 mg
Sodium 795 mg
Potassium 1523 mg
Total Carbohydrate 37 g
Dietary Fiber 10.0 g
Sugars 14.6 g
Protein 34 g

Dietary servings

Per Portion

Grain 0.2
Meat 1.3
Meat Alternative 1.0
Vegetables 4.2

Energy sources


Meal Type(s)