Beef Bourginon Stew

Name: Beef Bourginon Stew Recipe
Yield: 6
Ingredients: ~ 1 lb lean stew meat cubed; 1 tbsp canola oil; salt black pepper garlic powder; 4 slices thick-cut bacon cooked drained chopped; 2 tbsp cognac; 1/4 cup flour; 1 cup red wine; 4 cups beef broth; 2 stalks celery; Baby carrots cut in thirds; 1 bay leaf; 1/2 teaspoon thyme leaves; 2 onions; 8 ounces mushrooms

Number of Servings: 6

Ingredients

~ 1 lb lean stew meat, cubed1 tbsp canola oilsalt, black pepper, garlic powder4 slices thick-cut bacon, cooked, drained, chopped2 tbsp cognac1/4 cup flour1 cup red wine4 cups beef broth2 stalks celeryBaby carrots, cut in thirds1 bay leaf1/2 teaspoon thyme leaves2 onions8 ounces mushrooms

Directions

Preheat oven to 500 degrees. Toss meat with oil, salt, pepper, and garlic powder. Roast 15 minutes to brown. Remove from the oven and bring heat down to 300 degrees. On the stove stir in bacon. Increase heat and add cognac and cook until water/cognac evaporates. Add flour and cook 3-5 minutes, then stir in wine, broth, celery, carrots, onions, bay leaves and thyme. Place in the oven and cook uncovered 2 hours. Remove the celery and add the quartered mushrooms. Return to the oven and cook 30 minutes more. Serve with crusty yeast bread.

Number of Servings: 6

Recipe submitted by SparkPeople user DSK0528.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 344.4
Total Fat: 7.9 g
Cholesterol: 50.4 mg
Sodium: 585.6 mg
Total Carbs: 36.3 g
Dietary Fiber: 4.9 g
Protein: 24.6 g

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