Boeuf Bourguignon Recipe

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Ingredients

Count

Nutrition

548

Calories

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Ingredients:

Serving

1 whole head garlic
2 tbsp plus 2 cups dry red wine
4 thick bacon slices, cut into 1-inch-wide strips
3 1/2 lb boneless beef cross-rib roast, trimmed , cut into 1 1/2-inch pieces
1 medium onion, chopped
1 large carrot, chopped
2 tbsp all purpose flour
3 tbsp tomato paste
3 large fresh thyme sprigs
3 large fresh sage sprigs
3 large fresh rosemary sprigs
2 bay leaves
3 cups (or more) canned beef broth
12 oz pearl onions
3 bunches baby carrots, trimmed, peeled
12 oz shiitake mushrooms, stemmed, quartered

Directions:

Preheat oven to 350°F. Place garlic on large piece of foil. Pour 2 tablespoons wine over garlic. Wrap foil around garlic to enclose. Roast garlic until soft, about 40 minutes. Cool. Press garlic between fingertips to release from skins; set aside.
Cook bacon in large pot over medium heat until brown, about 10 minutes. Transfer to paper towels. Pour drippings into small bowl. Return 2 tablespoons to same pot; reserve remainder. Increase heat to high. Working in batches, add beef to pot and brown, about 7 minutes per batch. Using slotted spoon, transfer meat to large bowl.
Reduce heat to medium-low. Add chopped onion and chopped carrot to pot; sauté 5 minutes. Mix in flour. Return beef and accumulated juices to pot. Stir in tomato paste. Add herb sprigs, bay leaves, roasted garlic and 2 cups wine; simmer 15 minutes. Add 3 cups broth. Cover; simmer 1 1/2 hours, stirring occasionally. Uncover; simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer. Discard herb sprigs and bay leaves.
Cook pearl onions in large saucepan of boiling salted water for 2 minutes. Using 4- to 5-inch-diameter strainer, transfer onions to medium bowl; cool slightly, then peel. Return water to boil. Add carrots and cook until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain. (Bacon, stew and vegetables can be prepared 1 day ahead. Cover separately and refrigerate.)
Heat 2 tablespoons reserved bacon drippings in large skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 6 minutes. Add pearl onions to mushrooms; sauté until onions are golden, about 4 minutes. Add carrots; cook until heated through, about 3 minutes. Season with salt and pepper. Bring stew to simmer, thinning with more broth, if desired. Stir bacon and 2/3 of vegetables into stew. Transfer to large bowl. Top stew with remaining vegetables.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	547.52 Kcal (2292 kJ)
Calories from fat	237.67 Kcal
		% Daily Value*
Total Fat	26.41g	41%
Cholesterol	177.66mg	59%
Sodium	644.24mg	27%
Potassium	539.82mg	11%
Total Carbs	17.6g	6%
Sugars	6g	24%
Dietary Fiber	4.16g	17%
Protein	59.47g	119%
Vitamin C	8.1mg	13%
Vitamin A	0.2mg	6%
Iron	5.1mg	28%
Calcium	35.2mg	4%

Amount Per 100 g
Calories	96.28 Kcal (403 kJ)
Calories from fat	41.79 Kcal
		% Daily Value*
Total Fat	4.64g	41%
Cholesterol	31.24mg	59%
Sodium	113.29mg	27%
Potassium	94.93mg	11%
Total Carbs	3.1g	6%
Sugars	1.05g	24%
Dietary Fiber	0.73g	17%
Protein	10.46g	119%
Vitamin C	1.4mg	13%
Iron	0.9mg	28%
Calcium	6.2mg	4%

* 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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