Recipe Details
Ingredients
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3cupsBurgundy wine
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2onions, thinly sliced
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2carrots, chopped
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2tablespoonsbrandy
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1clovegarlic, crushed
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10whole black peppercorns
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1teaspoonsalt
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1sprigfresh parsley
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1bay leaf
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2poundscubed beef chuck roast
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4tablespoonsolive oil, divided
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¼poundbacon, cubed
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2onions, chopped
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3tablespoonsall-purpose flour
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2clovesgarlic, crushed
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1tablespoontomato paste
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1(10.5 ounce) canbeef broth
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salt and pepper to taste
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4tablespoonsbutter
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1poundfresh mushrooms, sliced
Cooking Directions
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For the marinade: Mix wine, sliced onions, carrots, brandy, garlic, peppercorns, salt, parsley, and bay leaf in a large glass or ceramic bowl. Add beef and toss to evenly coat; cover the bowl with plastic wrap and marinate in the refrigerator for 2 days.
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For the bourguignon: Preheat the oven to 300 degrees F (150 degrees C).
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Strain beef from the marinade and shake off excess; pat dry with paper towels. Strain vegetables and set aside; reserve marinade. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add beef in batches; cook until browned on all sides. Transfer browned beef into a separate medium bowl; set aside.
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Add bacon to the same skillet; cook and stir until lightly browned. Transfer bacon to the bowl with browned beef. Drain the skillet and return it to the heat. Pour 1 cup of reserved marinade into the skillet; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return this liquid to the reserved marinade.
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Heat remaining 2 tablespoons oil in the same skillet. Add chopped onions; cook and stir until just tender, about 2 to 3 minutes. Stir in reserved onions and carrots from the marinade; mix well, then use a slotted spoon to transfer vegetables into the bowl with beef.
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Return the skillet to the heat; stir flour in pan drippings until browned, about 1 or 2 minutes. Stir in garlic and tomato paste until combined. Add beef broth, remaining reserved marinade, salt, and pepper. Bring to a boil, whisking to remove any flour lumps; pour over beef mixture in the bowl. Transfer beef mixture into a casserole or baking dish.
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Cook in the preheated oven until beef is tender, about 3 hours; stir occasionally and add water if needed.
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About 10 minutes before serving, melt butter in a skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 5 to 7 minutes; stir mushrooms into beef mixture until well combined.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories458 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 11g |
53% |
Cholesterol 72mg |
24% |
Sodium 638mg |
28% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 3g |
9% |
Total Sugars 6g |
|
Protein 20g |
|
Vitamin C 12mg |
60% |
Calcium 54mg |
4% |
Iron 3mg |
17% |
Potassium 626mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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