Beef Bourguignon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
100 g Pancetta1 kg (2 lbs) Beef, bottom sirloin, tri-tip roast355 g (12 oz) Mixed Mushrooms4 Large Carrots, chopped3 Stalks Celery, chopped1 Large Red or Yellow Onion, cut into chunks3 Cloves Garlic, minced3 tbsp Whole Wheat Flour1 cup (250 mL) Low Sodium Beef broth2 cups (500 mL) Full Bodied Red Wine (Burgundy, Pinot Noir, ect.)14 g (0.5 oz) Dried Mixed Mushrooms6 Sprigs Fresh Thyme or 1tbsp Dried Thyme2 Bay Leaves
Slice pancetta into thick bite-sized pieces. Heat in a large pot set over medium heat. Stir often until crisp around the edges, 10 to 14 minutes. Scoop into a small bowl. Drain off fat, leaving 3 tbsp in pot. Meanwhile, cut beef into bite-sized cubes.
Pat beef with paper towel to remove excess moisture. After removing pancetta from pan, increast heat to medium-high. Add one-third of beef to pan. Cook, stirring ocasionally, until browned, 5 to 7 minutes. Remove to a large bowl. Repeat with two more batches. Meanwhile, slice large fresh mushrooms in half or quarters.
Remove beet to a bowl. Add mushrooms, carrots, celery, onion, and garlic to the pot. Cook, stirring often, until vegetables soften slightly, 2 to 3 minutes. Return beef and pancetta to pot. Sprinkle with flour. Cook, stirring often, for 2 minutes.
Pour in broth and red wine. Stir in dried mushrooms, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low. Simmer, covered, until beef is tender, approximately 1.5 to 2 hours.
Remove and discard bay leaves and thyme sprigs. Serve with crusty bread (not included in nutritional information). Can be stored, covered and refrigerated, for up to 3 days or frozen for up to 2 months.
Number of Servings: 10
Recipe submitted by SparkPeople user BROWREN.
Pat beef with paper towel to remove excess moisture. After removing pancetta from pan, increast heat to medium-high. Add one-third of beef to pan. Cook, stirring ocasionally, until browned, 5 to 7 minutes. Remove to a large bowl. Repeat with two more batches. Meanwhile, slice large fresh mushrooms in half or quarters.
Remove beet to a bowl. Add mushrooms, carrots, celery, onion, and garlic to the pot. Cook, stirring often, until vegetables soften slightly, 2 to 3 minutes. Return beef and pancetta to pot. Sprinkle with flour. Cook, stirring often, for 2 minutes.
Pour in broth and red wine. Stir in dried mushrooms, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low. Simmer, covered, until beef is tender, approximately 1.5 to 2 hours.
Remove and discard bay leaves and thyme sprigs. Serve with crusty bread (not included in nutritional information). Can be stored, covered and refrigerated, for up to 3 days or frozen for up to 2 months.
Number of Servings: 10
Recipe submitted by SparkPeople user BROWREN.
Nutritional Info Amount Per Serving
- Calories: 275.8
- Total Fat: 12.0 g
- Cholesterol: 65.0 mg
- Sodium: 184.6 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.3 g
- Protein: 24.9 g