Boeuf Bourguignon Recipe

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Boeuf Bourguignon
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Ingredients
19
Count
Nutrition
625
Calories
Total time
255
Minutes
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Ingredients:

Directions:

  1. Cook bacon in boiling salted water 3 minutes, then drain.
  2. Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
  3. Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
  4. Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
  5. Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don’t fall out).
  6. Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
  7. While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
  8. Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut
 boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
  9. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut
 mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
  10. Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.
  11. Cooks' note: ·Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 624.54 Kcal (2615 kJ)
Calories from fat 400.68 Kcal
% Daily Value*
Total Fat 44.52g 68%
Cholesterol 142.17mg 47%
Sodium 230.06mg 10%
Potassium 934.44mg 20%
Total Carbs 11.99g 4%
Sugars 4g 16%
Dietary Fiber 2.13g 9%
Protein 37.24g 74%
Vitamin C 6.3mg 10%
Vitamin A 0.2mg 8%
Iron 4.1mg 23%
Calcium 49.8mg 5%
Amount Per 100 g
Calories 184.48 Kcal (772 kJ)
Calories from fat 118.36 Kcal
% Daily Value*
Total Fat 13.15g 68%
Cholesterol 41.99mg 47%
Sodium 67.96mg 10%
Potassium 276.02mg 20%
Total Carbs 3.54g 4%
Sugars 1.18g 16%
Dietary Fiber 0.63g 9%
Protein 11g 74%
Vitamin C 1.9mg 10%
Vitamin A 0.1mg 8%
Iron 1.2mg 23%
Calcium 14.7mg 5%

* 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

  • 15.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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