Boeuf a la Bourguignon Recipe

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Boeuf a la Bourguignon
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Ingredients
28
Count
Nutrition
668
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine the red wine, beef stock, brandy, onion, carrots, garlic, parsley sprigs, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf and stir well. Add the beef and stir. Refrigerate, covered, overnight.
  2. Drain the beef and reserve the marinade and vegetables separately. Pat the beef dry with paper towels. Set the beef and vegetables aside.
  3. Preheat the oven to 275 degrees F.
  4. Remove the outer rind of the slab bacon. Cut the bacon into lardons: 1 inch long strips about 1/4- inch thick. In a small saucepan, cover the lardons and the rind with cold water and bring to a boil. Lower the heat, and simmer for 3 minutes. Drain the lardons and rind, pat them dry, and reserve both.
  5. Heat 2 tablespoons of butter and olive oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring, until crisp and their fat has rendered. Using a slotted spoon, transfer the lardons to paper towels to drain.
  6. Season the beef with salt and pepper, dredge in the flour, and shake off any excess.
  7. Raise the heat to high and, working in batches, brown the beef. Using a slotted spoon, transfer the beef to a plate. Pour off all but 1 tablespoon of fat and return to high heat. Add the reserved vegetable mixture and tomato paste and cook, stirring occasionally, until well browned, about 5 minutes.
  8. Return all of the browned beef to the pot. Add the reserved marinade liquid, and reserved bacon rind. Bring to a boil and season with salt and pepper. Transfer the stew to the oven and cook, covered, until the beef is very tender, about 3 hours.
  9. Remove the stew from the oven. Using a slotted spoon, transfer the beef to a plate. Strain the liquid and discard the solids. Return the beef and strained broth to the Dutch oven with the lardons.
  10. Put the pearl onions in a skillet with 1 tablespoon of butter and the sugar. Cover the onions with water and season with salt and pepper. Simmer the onions over medium-high heat until almost tender. Raise heat to high, and reduce the cooking liquid to about 2 tablespoons. Continue to cook the onions, shaking the pan over the heat, until the onions are golden brown and glazed. Transfer the onions to the stew.
  11. Heat 3 tablespoons of butter in another skillet over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, tossing often, until golden brown, about 7 minutes. Transfer the mushrooms to the stew.
  12. In a small bowl, cream together the tablespoon of softened butter with the tablespoon of flour. Roll the mixture into pea-sized pieces.
  13. Bring the stew to a simmer and, while stirring gently, add enough beurre manie, bit by bit, to lightly thicken the sauce.
  14. Divide the stew among 6 shallow soup plates and garnish each with a crouton. Serve immediately with pasta or boiled potatoes.
  15. Parsley-Rimmed Croutons:
  16. Preheat the oven to 400 degrees F. Brush both sides of the bread with the butter and arrange them on a baking sheet. Bake the croutons until golden brown. Dip the edges of the bread in the stew to moisten; then in parsley to lightly coat the edges.
  17. Yield: 6 croutons
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 667.62 Kcal (2795 kJ)
Calories from fat 329.3 Kcal
% Daily Value*
Total Fat 36.59g 56%
Cholesterol 87.13mg 29%
Sodium 1224.83mg 51%
Potassium 954.96mg 20%
Total Carbs 35.03g 12%
Sugars 8.84g 35%
Dietary Fiber 5.79g 23%
Protein 23.18g 46%
Vitamin C 15.7mg 26%
Vitamin A 0.4mg 14%
Iron 110.3mg 613%
Calcium 317.5mg 32%
Amount Per 100 g
Calories 131.89 Kcal (552 kJ)
Calories from fat 65.05 Kcal
% Daily Value*
Total Fat 7.23g 56%
Cholesterol 17.21mg 29%
Sodium 241.97mg 51%
Potassium 188.65mg 20%
Total Carbs 6.92g 12%
Sugars 1.75g 35%
Dietary Fiber 1.14g 23%
Protein 4.58g 46%
Vitamin C 3.1mg 26%
Vitamin A 0.1mg 14%
Iron 21.8mg 613%
Calcium 62.7mg 32%

* 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

  • 15.6
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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