Beef Bourguignon
Recipe from
Better Homes and Gardens
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.

Servings:
Makes 6 servings
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Ingredients
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1 poundboneless beef chuck roast, cut into 3/4-inch cubessee savings

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1 tablespooncooking oilsee savings

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1-1/2 cupschopped onion (3 medium)see savings

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2 clovesgarlic, mincedsee savings

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1-1/2 cupsPinot Noir or Burgundy winesee savings

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3/4 cupbeef brothsee savings

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1 teaspoondried thyme, crushedsee savings

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3/4 teaspoondried marjoram, crushedsee savings

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1/2 teaspoonsaltsee savings

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1/4 teaspoonblack peppersee savings

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2 bayleavessee savings

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3 cupswhole fresh mushroomssee savings

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2 cups3/4-inch pieces carrot (4 medium)see savings

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1 cuppearl onions, peeled, or frozen small whole onionssee savings

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2 tablespoonsall-purpose floursee savings

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2 tablespoonsbutter or margarine, softenedsee savings

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2 slicesbacon, crisp-cooked, drained, and crumbledsee savings

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3 cupshot cooked noodles or 1 recipe Mashed Potatoes (see page 00)see savings

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)
5.
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: Calories 395, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 2 g, Cholesterol 87 mg, Sodium 436 mg, Carbohydrate 35 g, Total Sugar 7 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 6%, Iron 25%. Exchanges: Vegetable 2, Starch 1.5, Lean Meat 2, Fat 2.5. Percent Daily Values are based on a 2,000 calorie diet.
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