Beef Bourguignon
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
slices |
bacon pieces -- reduced fat -- diced |
|
3 |
pounds |
beef chuck roast -- fat removed cut into 2 inch pieces |
|
1 |
large |
carrot -- diced |
|
1 |
large |
onion -- diced |
|
2 |
cloves |
garlic -- minced |
|
1 |
tablespoon |
no salt added tomato paste |
|
1/4 |
cup |
brandy |
|
3 |
cups |
Burgundy |
|
1 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
3 |
tablespoons |
all-purpose flour |
|
1 |
whole |
bay leaf |
|
1/2 |
teaspoon |
thyme |
|
4 |
tablespoons |
unsalted butter |
|
20 |
small |
onions -- pealed |
|
1 |
pound |
mushrooms -- sliced |
| Heat oven to 325°F. In a large Dutch oven cook bacon until crisp. Remove and set aside to drain. Discard all but 3 tablespoons of the bacon fat. Mix flour, salt, and pepper together. Dredge the meat in the flour mixture. Brown the meat in batches removing to a plate after browned. Add the carrot and onion and cook until tender. Return beef to pan and deglaze pan with brandy. Add garlic and tomato paste and cook for a minute or until fragrant. Add wine, bay leaf, and thyme to meat mixture. Cover and bake for 3 to 3 1/2 hours or until tender. About 15 minutes before meat in done heat butter in saucepan and add mushrooms and small onions. Cook until golden. Add mushrooms and onions to meat. Makes 10 Servings. |
| Per Serving: 520 Calories; 27g Fat (53.4% calories from fat); 27g Protein; 26g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 449mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 4 Vegetable; 3 Fat. |