Boeuf a la Bourguignon Recipe

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Boeuf a la Bourguignon
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Ingredients
24
Count
Nutrition
700
Calories
Total time
750
Minutes
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Ingredients:

  • 3 cups dry red wine
  • 1/4 cup marc de bourgogne or good-quality brandy
  • 4 whole cloves
  • 4 allspice berries
  • 3 lb beef chuck , cut into 2-inch pieces
  • salt and pepper
  • 1/4 lb slab bacon (rind removed and reserved) sliced lengthwise 1/4-inch thick, crosswise into pieces 1/2-inch wide
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tbsp tomato paste
  • 4 tbsp butter
  • pinch of sugar
  • beurre manie (equal parts flour and softened butter, mixed together, about 1 tbsp each)

Directions:

  1. In a large bowl combine marinade ingredients and beef. Chill, covered, overnight. Drain beef, reserving marinade and vegetables separately; pat beef dry and season with salt and pepper. Preheat oven to 275F. Cover bacon and rind with cold water, bring to a boil and simmer 3 minutes. Drain. In a large casserole set over moderate heat cook bacon lardons in butter and oil, stirring often, until golden. With a slotted spoon transfer lardons to paper towels to drain. In casserole over moderately high heat brown beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat from casserole. Add reserved vegetable mixture and cook, stirring, for 5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon rind and salt and pepper, bring liquid to a boil and cook in oven, covered, 3 hours. Skim fat from stew and drain meat and vegetables, reserving cooking liquid. Return liquid and meat to casserole. Meanwhile make vegetable garnish: In a skillet cover onions with water, add 1 tablespoon of butter, sugar and salt and pepper to taste. Simmer onions until almost tender. Raise heat to high and reduce cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan over heat, until golden brown and glazed. In a skillet set over moderately high heat, melt remaining butter and add mushrooms and salt and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or until firm. Add the onions and mushrooms to the casserole. Bring liquid in casserole to a simmer and add enough Beurre Manie, bit by bit, stirring constantly, to lightly thicken sauce. To serve: spoon meat and vegetables into shallow serving dishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.81 Kcal (2930 kJ)
Calories from fat 299.61 Kcal
% Daily Value*
Total Fat 33.29g 51%
Cholesterol 194.33mg 65%
Sodium 803mg 33%
Potassium 1636.68mg 35%
Total Carbs 18.89g 6%
Sugars 8.75g 35%
Dietary Fiber 3.63g 15%
Protein 62.14g 124%
Vitamin C 13.6mg 23%
Vitamin A 0.3mg 10%
Iron 5.8mg 32%
Calcium 92.9mg 9%
Amount Per 100 g
Calories 106.1 Kcal (444 kJ)
Calories from fat 45.42 Kcal
% Daily Value*
Total Fat 5.05g 51%
Cholesterol 29.46mg 65%
Sodium 121.74mg 33%
Potassium 248.13mg 35%
Total Carbs 2.86g 6%
Sugars 1.33g 35%
Dietary Fiber 0.55g 15%
Protein 9.42g 124%
Vitamin C 2.1mg 23%
Iron 0.9mg 32%
Calcium 14.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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