Beef Bourguignonne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 ½ to 4 lbs stew or chuck meat, cut into 1 ½ in pieces1 tbsp. Plus ¼ tsp. Kosher salt1 ½ tsp. Black pepper3 tbsp. Canola oil1 bottle dry red wine1 (14.5 oz.) can diced tomatoes, drained2 (14.5 oz.) cans (3 ½ cups) low-sodium chicken broth½ small yellow onion1 lb. Baby-cut carrots8 cloves garlic, peeled3 tbsp. Unsalted butter1 lb. Fresh or frozen pearl onions1 lb. Button mushrooms, thickly sliced
Heat oven to 300F. Season the meat on all sides with 1 tablespoon of the salt and the pepper. Heat the oil in a Dutch oven or large ovenproof pot over medium heat. Working in batches, cook the meat until browned on all sides. Transfer to a plate. Add the wine to the drippings in the pot and bring to a boil. Cook for 3 minutes, using a wooden spoon to sir and scrape the bottom of the pot. Add the meat, tomatoes, and 2 cups of the broth. Bring to a simmer. Add the yellow onion, 3 of the baby carrots, and the garlic. Cover tightly and transfer to the oven for 1 hour. Add the remaining carrots, cover, and return to the oven until the meat is fork-tender but not falling apart, about 30 minutes more. Skim any fat from the surface.
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer, stirring occasionally, until the liquid almost evaporates and the onions are tender, about 15 minutes. Transfer to a plate. Wipe out skillet and return to medium heat. Melt the remaining butter. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Transfer to the plate with the onions and add the remaining salt. (You can cover and refrigerate the ingredients, keeping the onions and mushrooms separate from the stew, for up to 2 days. The day of the party, skim any fat from the surface of the stew and reheat, covered, over a medium-low flame for 45 minutes.)
Transfer the pot of stew to the stovetop and warm over medium-high heat. Using a slotted spoon, remove and discard the onion half. Simmer, uncovered, until the stew reduces to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 minutes more. Spoon onto plates.
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENYEESH.
Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the pearl onions and the remaining broth. Simmer, stirring occasionally, until the liquid almost evaporates and the onions are tender, about 15 minutes. Transfer to a plate. Wipe out skillet and return to medium heat. Melt the remaining butter. Add the mushrooms and toss to coat. Cook, stirring occasionally, until the liquid released by the mushrooms almost completely evaporates, about 12 minutes. Transfer to the plate with the onions and add the remaining salt. (You can cover and refrigerate the ingredients, keeping the onions and mushrooms separate from the stew, for up to 2 days. The day of the party, skim any fat from the surface of the stew and reheat, covered, over a medium-low flame for 45 minutes.)
Transfer the pot of stew to the stovetop and warm over medium-high heat. Using a slotted spoon, remove and discard the onion half. Simmer, uncovered, until the stew reduces to the desired consistency, 10 to 20 minutes. Add the pearl onions and mushrooms and simmer for 5 minutes more. Spoon onto plates.
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENYEESH.
Nutritional Info Amount Per Serving
- Calories: 554.9
- Total Fat: 37.5 g
- Cholesterol: 117.3 mg
- Sodium: 1,095.5 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.5 g
- Protein: 34.5 g
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