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Beef Burgundy
Nb persons: 8
Yield:
Preparation time: 25 Minutes
Total time: 2 Hours 55 Minutes
Source:
Simple yet sophisticated, this classic French stew combines beef, burgundy wine, onions, and mushrooms. Partner it with an arugula-walnut-orange salad and a full-flavored red wine for a delicious dinner. COOK TIME: 2 Hours 30 Minutes | |
¼ c | unbleached all purpose flour |
¼ tsp | salt |
¼ tsp | freshly ground black pepper |
1½ lb | beef stew meat |
2 Tbsp | olive oil |
½ lb | pearl onions |
1 lb | mushrooms, quartered |
3 cloves | garlic, minced |
3 c | burgundy wine |
4 c | beef broth |
¼ c | tomato paste |
1 tsp | cocoa |
2 | bay leaves |
1 bunch | baby carrots, halved |
1 c | frozen peas, thawed |
¼ c | chopped fresh italian parsley |
1. COMBINE the flour, salt, and pepper in a resealable plastic bag. Add the beef, seal the bag, and toss to coat well.
2. HEAT 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the beef in batches to prevent overcrowding, and cook, stirring frequently, for 5 minutes, or until browned. Remove to a plate and repeat with remaining beef.
3. ADD the remaining 1 tablespoon of oil to the pan. Add the onions, mushrooms, and garlic. Cook, stirring often, for 10 minutes, or until lightly browned.
4. ADD the wine, broth, tomato paste, cocoa, bay leaves, and beef. Bring to a boil. Reduce the heat to low, cover, and simmer for 1½ hours.
5. ADD the carrots and simmer, covered, for 40 minutes, or until the beef and vegetables are tender. Add the peas and cook for 5 minutes. Discard the bay leaves. Sprinkle with the parsley.
NUTRITION (per serving) 295 cal, 7.8 g fat, 2 g sat fat, 366.7 mg sodium, 18 g carbs, 5 g total sugars, 3 g fiber, 24 G protein
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