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Add a photoCubes of beef stewed in a red wine sauce - magnifique! Hearty and flavorful, this can be made in a Dutch oven or crock pot. See link for Classic Beef Bourguignon cooked stove-top in a Dutch oven, under "Useful Links" below.
Ingredientes
- 1 pound boneless beef lean meat , cut in 3/4" cubes (I used lean stew meat)
- 2 tablespoon EVOO
- 1 cup chopped onion
- 1 clove garlic
- 1 1/4 cups Burgundy wine
- 1/2 cup beef broth (or equivalent beef paste + water)
- 1 teaspoon dried thyme
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 3 cups whole fresh mushrooms
- 4 medium carrots, peeled and cut in 3/4" length pieces
- 8 ounces pearl onions, peeled and left whole (or 2 cups frozen small onions)
- 3 tablespoons quick-cooking tapioca
- 2 slices bacon, crisp-cooked & crumbled
- 3 cups hot-cooked noodles
Direcciones
- In large pot or Dutch oven cook half the meat in 1 tablespoon hot oil until meat is browned; remove meat from pan. Add remaining oil, meat, chopped onion and garlic.
- Cook until meat is browned and onions tender. Drain off fat as needed.
- In a 3 1/2 - or 4-quart electric crockpot layer the mushrooms, carrots and pearl onions. Sprinkle with 3 tablespoons quick-cooking tapioca.
- Place meat mixture on top of vegetables. Add thyme, marjoram, salt, pepper and bay leaves. Pour Burgundy and beef broth over meat.
- Cover and cook on Low heat setting 10-12 hours, or on High 5-6 hours or until vegetables are tender..
- Discard bay leaves and stir in bacon. Serve with noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 184 | 52% |
| Total Fat 20.56g | 26% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.71g | |
| Cholesterol 58mg | 19% |
| Sodium 419mg | 17% |
| Potassium 608mg | 17% |
| Total Carbs 16.87g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.11g | 3% |
| Protein 17.92g | 29% |
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