Boeuf Bourguignonne
- Number of Servings: 6
Ingredients
2 lbs. beef cut up into cubes (use a lean meat)2 T. oil4 oz. bacon1 T. flour3 T. brandy50 ml. red wine or burgundy150 ml. beef stockpinch of thymebayleaf1 clove garlic, choppedsalt and pepper to taste6 shallots skinned and left whole
Cut the meat into 2 inch squares. Heat the oil in a large pan and fry the meat until browned. Drain and put in a large ovenproof casserole. Fry the bacon in the fat remaining in the pan, add the flour and allow to brown stirring occasionally. Transfer to the casserole. Warm the brandy in a small pan, ignite and pour it over the meat while it is still flaming. Add the wine and stock, thyme, bayleaf and garlic. Season with salt and pepper. Cover and cook in the oven at 325 F. for 2 hours. Melt the remaining oil in a small pan, add the shallots and brown them; drain thoroughly and add them to the meat. Turn the oven down to 300 F. and cook for another 30 min. Remove the bayleaf before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MITSRN.
Number of Servings: 6
Recipe submitted by SparkPeople user MITSRN.
Nutritional Info Amount Per Serving
- Calories: 387.1
- Total Fat: 18.4 g
- Cholesterol: 137.1 mg
- Sodium: 231.4 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.0 g
- Protein: 48.0 g
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