Beef Bourguignon

Beef roast is flavored in a red wine sauce for this traditional French stew recipe. Use the slow cooker directions when you need a hearty, table-ready meal on busy nights.



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Servings: 6
Yield: 6 cups
Prep Time: 30 mins
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Ingredients
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    1   pound 
    boneless beef chuck roast, cut into 3/4-inch cubes
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    1   tablespoon 
    cooking oil
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    1 1/2  cups 
    chopped onion (3 medium)
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    2   cloves 
    garlic, minced
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    1 1/2  cups 
    Pinot Noir or Burgundy wine
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    3/4  cup 
    beef broth
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    1   teaspoon 
    dried thyme, crushed
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    3/4  teaspoon 
    dried marjoram, crushed
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    2   
    bay leaves
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    3   cups 
    whole fresh mushrooms
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    2   cups 
    3/4-inch pieces carrot (4 medium)
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    1   cup 
    pearl onions, peeled, or frozen small whole onions
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    2   tablespoons 
    all-purpose flour
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    2   tablespoons 
    butter or margarine, softened
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    2   slices 
    bacon, crisp-cooked, drained, and crumbled
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    3   cups 
    hot cooked noodles or prepared mashed potatoes

Directions
1.
In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
2.
Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.
3.
In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon. Serve with hot noodles.
4.
Makes 6 servings (6 cups)
Equipment
  • Slow-cooker directions: Brown meat, chopped onion, and garlic in hot oil as above. In a 3-1/2- or 4-quart slow cooker layer mushrooms, carrot, and pearl onions. Omit the flour and butter or margarine. Sprinkle with 3 tablespoons quick-cooking tapioca. Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper, and bay leaves. Decrease wine to 1 1/4 cups and beef broth to 1/2 cup; pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaves. Stir in bacon.
Nutrition information
Per Serving: cal. (kcal) 395, Fat, total (g) 14, chol. (mg) 87, sat. fat (g) 5, carb. (g) 35, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 7, pro. (g) 23, vit. A (IU) 10204, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, Cobalamin (Vit. B12) (g) 2, sodium (mg) 436, Potassium (mg) 779, calcium (mg) 61, iron (mg) 5, Vegetables () 2, Starch () 2, Lean Meat () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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