Boeuf Bourguignon

Boeuf Bourguignon

Health Rating
Prep Cook Ready in Servings
10 min 2 h 45 min 2 h 55 min 10
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Ingredients


2 tbsp All-purpose white flour
6 medium slice Bacon (cut into short strips)
3 tbsp, leaves Basil, dried (as bouquet garni)
4 leaf Bay leaf (as bouquet garni)
1 1/2 kg Beef, chuck, blade
5 tbsp Butter, salted
2 cup whole Button mushrooms
1 medium Carrots (chopped)
3 clove(s) Garlic (crushed)
750 ml Red wine (preferably Burgundy)
2 large shallot(s) Shallots (peeled but left whole)
3 tbsp, leaves Thyme, dried (as bouquet garni)
1 medium Yellow onion (chopped)

Instructions


Cut the meat into 4 cm (1 1/2 inch) cubes and trim away any excess fat. Put the meat, wine garlic and bouquet garni in a large bowl, cover with plastic wrap and leave in the fridge for at least 3 hours and preferably overnight.

Preheat the oven to 315 degrees F (160 degrees C). Drain the meat, reserving the marinade and bouquet garni. Dry the meat on paper towels. Heat 30 g (1 oz)of the butter in a large casserole dish. Add the onion, carrot and bouquet garni and cook over low heat, stirring occasionally for 10 minutes. Remove from the heat.

Heat 20 g (3/4 oz) of the butter in a large frying pan over high heat. Fry the meat in batches for about 5 minutes or until well browned. Add to the casserole dish.

Pour the reserved marinade into the frying pan and boil, stirring, for 30 seconds to de-glaze the pan. Remove from heat. Return the casserole to high heat and sprinkle the meat and vegetables with flour. Cook, stirring constantly, until the meat is well coated with the flour. Pour in the marinade and stir well. Bring to a boil, stirring constantly, then cover and cook in the oven for 2 hours.

Heat the remaining butter in the clean frying pan and cook the bacon and shallots, stirring, for about 10 minutes, or until the shallots are softened but not browned. Add the mushrooms and cook, stirring occasionally, for about 3 minutes, or until browned. Drain on paper towels. Add the shallots, bacon and mushrooms to the casserole.

Cover the casserole and return to the oven for 30 minutes, or until the meat is soft and tender. Discard the bouquet garni. Season and skim any fat from the surface before serving.

Nutrition Facts

Per Portion

Calories 509  
Calories from fat 273  
Calories from saturated fat 119  
Total Fat 30  g
Saturated Fat 13.2  g
Trans Fat 0.9  g
Polyunsaturated Fat 1.6  g
Monounsaturated Fat 13.3  g
Cholesterol 115  mg
Sodium 270  mg
Potassium 604  mg
Total Carbohydrate 12.3  g
Dietary Fiber 2.0  g
Sugars 1.6  g
Protein 33  g

Dietary servings

Per Portion


Meat 1.8
Vegetables 1.0

Energy sources


Pygal 11% 404.966498879 95.0733496173 10% 442.037908001 124.203425746 54% 392.105816124 238.256479003 26% 326.225105177 113.801140767 11% 10% 54% 26% Alcohol Carbohydrates Fat Protein
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada