beef bourguignon for lean gains

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 701.0
  • Total Fat: 37.2 g
  • Cholesterol: 113.5 mg
  • Sodium: 375.4 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 54.9 g

View full nutritional breakdown of beef bourguignon for lean gains calories by ingredient
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designed this recipe to have all the flavor of this french favorite but all the benefits i need to make some lean gains designed this recipe to have all the flavor of this french favorite but all the benefits i need to make some lean gains
Number of Servings: 20


    8 lbs beef chuck roast
    1.5L red wine preferably french
    3 parsnips
    6 carrots
    2 rutabagas
    1 pound white mushrooms
    2 celery sticks
    5 small potatos
    6oz can of tomato paste
    3 tbsp Butter
    1.5L beef stock


Cut your beef into 2 inch pieces. and pat dry with paper towel.
Bring a pot of water to boil, while water is coming to a boil cut your rutabagas parsnips and potatoes into 1 inch cubes or your desired size. salt the boiling water and blanch the cut veg until just barely cooked. we will finish cooking them later.
put another deep pot on the stove and add a tea spoon of oil into the pot getting it very hot. sear the beef cubes on all sides getting a nice crust. if the pan isnt hot enough the meat will cook through and not get a good sear. also do not put too much meat in the pot at once just a couple of pieces at a time. transfer the meat to a caserole dish and continue to sear all the meat.
slice your carrots onions and celery and add them to the pot you were just searing the meat into. brown the veg slightly. once browned add your tomato paste and continue to cook until the tomato sauce itself is darker in color. add your wine slowly and scrape the bottom of the pan well to get all the dark bits deglazed (thats where all the flavor is) then add your beef stock and bring to a simmer. at this time you can add aromatics such as rosemary, garlic and thyme. reduce your sauce by 10 percent on a low simmer.

once your sauce has reduced add your beef back in carefully and cook for roughly 2 hours or until the beef is tender. make sure not to boil or cover the pot. the condensation will cloud your sauce and prevent it from thickening.
once your meat is cooked add your vegetables you cooked back into the pot and cook for another 5-10 minutes until they are the desired doneness.
sauce should be rich and thick enough to coat the back of a spoon. beef if its a good quality and wasnt boiled should be tender enough to melt in your mouth.

Serving Size: 20 average sized kitchen soup bowls

Number of Servings: 20

Recipe submitted by SparkPeople user RABIDGNOME.

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