Beef in red wine stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 418.6
  • Total Fat: 14.6 g
  • Cholesterol: 134.5 mg
  • Sodium: 277.7 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 49.3 g

View full nutritional breakdown of Beef in red wine stew calories by ingredient
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short version of beef bourgengon short version of beef bourgengon
Number of Servings: 6


    1 large onion
    2 tbsp oil
    2 pounds stewing beef
    1/4 cup all purpose flour
    2 cups red wine
    2 cups hot beef stock
    8 oz mushrooms, sliced
    2 large carrots, sliced
    1 bouquet garni


makes 4-6 servings, approx 1-2 cups. served with egg noodles.

Preheat oven to 350 degrees F. Thinly slice onion, mushrooms, carrots. In a large, flameproof casserole, heat the oil over moderately high heat and brown the sliced (or cubed) beef in batches until nicely colored on all sides. Once browned, remove and set aside.

Lower the heat and cook the onion, carrots, and mushrooms for 3-5 minutes until lightly colored, then add the flour. Stir well for 1 minute. Add the wine and let simmer for 5 minutes, stirring well. Add the remaining ingredients, season to taste and bring to a boil.

Cover the casserole and put it in the oven. Cook for 1 1/4 - 1 3/4 hours or until the meat is tender. Check the level of cooking liquid from time to time and add more stock if necessary.

**adapted from Beef Carbonnade recipe in Le Cordon Bleu Quick Classics

Number of Servings: 6

Recipe submitted by SparkPeople user KRWALBY00.

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