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Beouf Bourguignon (Red Wine Beef Stew)

  • 2servings
  • 200minutes
  • 1117calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds beef roast, rump rolled

  2. 1/4 cup flour, all-purpose

  3. 2 tablespoons olive oil

  4. 2 tablespoons vegetable oil

  5. 1 clove garlic

  6. 1 1/4 cups red wine dry

  7. 1 1/2 cups water

  8. 1/2 small bay leaf

  9. 1 1/4 teaspoons salt

  10. 2 Sprigs parsley leaves

  11. 3 slices bacon diced

  12. 18 small white onion

  13. 3 tablespoons tomato paste

  14. 1/2 teaspoon thyme leaves dried

  15. 1/4 teaspoon black pepper ground

  16. 2 tablespoons butter or margarine

  17. 18 small mushrooms caps

Instructions Jump to Ingredients ↑

  1. Heat oven to 325 degrees F.

  2. Coat beef cubes with flour.

  3. Heat oil in Dutch oven .

  4. Brown beef cubes in hot oil.

  5. Add garlic; cook 1 minute.

  6. Remove garlic and fat.

  7. Add wine and enough water to just cover the meat.

  8. Stir in bay leaf, salt and parsley.

  9. Cover and bake 2 hours.

  10. Fry bacon just until lump.

  11. Add onions; cook until light brown.

  12. Stir bacon and onions into beef cube mixture.

  13. Cover and bake until beef cubes are tender, about 40 minutes.

  14. Stir in tomato paste, thyme and pepper.

  15. Cover and bake 10 minutes.

  16. Melt butter in 6-inch skillet.

  17. Cook and stir mushrooms in butter until tender; arrange on top.

  18. NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast.

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