Beef Burgundy with Mushrooms

Beef Burgundy with Mushrooms

Health Rating
Prep Cook Ready in Servings
30 min 1 h 30 min 2 h 4
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Ingredients


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
10 medium mushroom(s) Portobello mushroom (each mushroom cut in half)
1 cup Red wine
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)

Instructions


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 422
Calories from fat 90
Calories from saturated fat 31
Total Fat 10.0 g
Saturated Fat 3.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.6 g
Cholesterol 65 mg
Sodium 794 mg
Potassium 1470 mg
Total Carbohydrate 37 g
Dietary Fiber 9.9 g
Sugars 15.0 g
Protein 34 g

Dietary servings

Per Portion


Grain 0.2
Meat 1.3
Meat Alternative 1.1
Vegetables 4.3

Energy sources


Pygal 11% 405.054895526 95.1049736378 35% 452.292256365 181.937891533 21% 348.307671419 232.146547261 32% 316.896345581 125.872116095 11% 35% 21% 32% Alcohol Carbohydrates Fat Protein
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