Main Dishes January 04, 2015
Calories
1236
Sodium
1482mg
61% DV
Fat
57g
89% DV
Protein
82g
165% DV
Carbs
87g
29% DV
Fiber
13g
53% DV
The Best Beef Bourguignon
52
6
FOR THE MARINADE
1 large onion, quartered
2 carrots, peeled and halved
2 ribs celery, halved
5 cloves garlic, smashed
1 (750 ml) bottle Pinot Noir wine
3 fresh bay leaves
4 lbs. beef chuck roast (cut into ½ inch cubes)
2 Tbsp. extra-virgin olive oil, to coat pan
½ cup all-purpose flour
8 slices of bacon, diced
2 cups frozen pearl onions
2 ribs celery, diced
2 cloves garlic, finely minced
¼ cup tomato paste
2 cups Pinot Noir wine (reserved marinade)
4 cups beef stock, plus more as needed
3 bay leaves
5 sprigs of fresh thyme
1 lb pound cremini mushrooms, halved
1 lb red potatoes (or fingerling), halved
1 tsp salt (plus, more, to taste)
1 large onion, quartered
2 carrots, peeled and halved
2 ribs celery, halved
5 cloves garlic, smashed
1 (750 ml) bottle Pinot Noir wine
3 fresh bay leaves
4 lbs. beef chuck roast (cut into ½ inch cubes)
2 Tbsp. extra-virgin olive oil, to coat pan
½ cup all-purpose flour
8 slices of bacon, diced
2 cups frozen pearl onions
2 ribs celery, diced
2 cloves garlic, finely minced
¼ cup tomato paste
2 cups Pinot Noir wine (reserved marinade)
4 cups beef stock, plus more as needed
3 bay leaves
5 sprigs of fresh thyme
1 lb pound cremini mushrooms, halved
1 lb red potatoes (or fingerling), halved
1 tsp salt (plus, more, to taste)
For the marinade: Combine the onion, carrots, celery, garlic, bay leaves, and wine in a large bowl or container. Add the beef, cover, and let sit in the refrigerator overnight.
For the stew: Remove the beef...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
1236
Sodium
1482mg
61% DV
Fat
57g
89% DV
Protein
82g
165% DV
Carbs
87g
29% DV
Fiber
13g
53% DV
