Main Dishes

Beef Bourguignon & Chunky Mashed Potatoes

Carrie Groneman
April 08, 2014
263

A French Classic remade using cranberry juice instead of wine, and the depth of flavors are only made better in this wonderful recipe. As it simmers, the flavors build on each other, making a wonderfully complex taste; then enhanced by a bed of perfectly cooked chunky mashed potatoes.

8
Ingre­di­ents:
6 –8 slices bacon, diced
6 Tbl. olive oil
1 Tbl. minced garlic
2 lb. trimmed beef loin bot­tom or sir­loin tri-tip steaks, cut into 2” cubes (these cuts are incred­i­bly ten­der and best for this recipe)
1/2 cup flour
2 med. onions, chopped
2 cups sliced carrots
2 cups cran­berry juice
2 cubes beef bouil­lon (Knorr, or equivalent)
2 cans (14 oz.) diced roasted tomatoes
4 bay leaves
1 tsp. Mon­treal Steak seasoning
1/2 tsp. dried thyme
1 Tbl. dried parsley
3/4 tsp. all­spice (OR ¼ tsp. cin­na­mon, ¼ tsp. ground nut­meg & ¼ tsp. ground cloves)
1 Tbl. bal­samic vinegar
8 oz. con­tainer of Porta­bella mushrooms
Fry the bacon pieces until they’re crispy. Once the bacon is crispy, set it aside in a bowl. While the bacon is cook­ing, put the flour in a small bowl and coat the beef pieces in the flour evenly. Use a...
See the full directions on my site
Nutritions

Calories
694

Sodium
224mg
9% DV

Fat
63g
97% DV

Protein
3g
7% DV

Carbs
24g
8% DV

Fiber
3g
15% DV
Dinner Boiled
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