Beef Bourguignon
Servings
6Serving size
2 cupsThis recipe can be multiplied and leftovers are better than fresh. Reheat gently. Serve with one 2 ounce whole wheat or gluten-free roll.
Ingredients
| 1/4 cup All purpose flour or garbanzo flour |
| 3 tsp. Olive oil |
| 1 1/2 pound Beef top round |
| 2 cup Red wine (burgundy or pinot noir) |
| 1 ounce no salt added chicken stock (or beef or vegetable) |
| 1 cup Water |
| 1 leaf Bay leaves |
| 1 tsp., leaves Dried thyme |
| 1 large whole (3 inch dia) Tomatoes (peeled, seeded and chopped) |
| 1 Tbsp. No salt added tomato paste |
| 2 clove Garlic, raw (halved) |
| 1 tsp. Olive oil |
| 1 pound Mushrooms, white, raw (choose small mushrooms; leave whole) |
| 16 ounces White onions (peeled and quartered) |
| 1 tsp.. Unsalted butter (softened) |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1/2 tsp. Salt |
| 1/4 tsp., ground Black pepper |
Instructions
In 1/2 pound batches, coat the beef cubes by shaking in the paper bag.
Place 1 teaspoon of the oil in a large stock pot and heat over medium heat.
Add the cubed beef and brown on all sides in 1/2 pound batches. Be careful not to overcrowd the pan or the meat will steam.
As the beef is browned on all sides, remove to plate. Repeat for the other two 1/2 pound batches of beef.
Add the 2 cups wine to the pot and scrape any of the brown bits from the bottom of the pan.
After one minute add 1 cup water, bay leaf, thyme, tomato, tomato paste and the garlic cloves to the pot.
Add the beef to the pot.
Cover and simmer over low heat for 90 minutes. Stir occasionally.
After 60 minutes place 1 teaspoon olive oil in a large skillet over high heat.
Add the mushrooms and sauté the mushrooms for about 5 minutes
Add the onions and cook over high heat for another 5 minutes.
Add the cooked mushrooms and onions to the stew.
After 90 minutes make burre manie by blending softened butter and flour until smooth.
Add the burre manie to the sauce slowly. If added too fast, the flour will form clumps.
Add the salt and pepper.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a simple version of the classic French beef stew made with red wine. Purist versions are a great deal fussier and require more work of straining as well as using small pearl onions. This more rustic version is every bit as delicious.
One key is to simmer over very low heat with the pot covered and adding the lightly sautéed onions and mushrooms later in the stewing process. The lean cuts of beef taste great, make for fine stews, and are still low in fat and calories.