Beef Bourguignon

Beef Bourguignon

A classic French braise where beef chuck simmers in red wine with bacon, mushrooms, and pearl onions until meltingly tender. Rich and satisfying at 630 calories with 40g of protein.

Ingredients

• 1 cup lean beef chuck, cut into 1-inch cubes
• 1 cup mushrooms, quartered
• 1/2 cup pearl onions, peeled
• 1/2 cup dry red wine (Burgundy or Pinot Noir)
• 1/2 cup beef broth
• 1 slice bacon, chopped
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Pat the beef dry and season generously with salt and pepper, then toss with flour.
2. Cook the bacon in a heavy pot over medium heat until crisp; remove and reserve.
3. Brown the beef in the bacon fat in batches, 4-5 minutes per batch; transfer to a plate.
4. Add olive oil to the pot and saute pearl onions and garlic 3 minutes.
5. Stir in tomato paste and thyme; cook 1 minute, then deglaze with red wine, scraping the fond.
6. Return the beef and bacon to the pot; add beef broth and bay leaf, bring to a simmer, cover, and braise 45 minutes until tender.
7. Melt butter in a skillet and saute mushrooms until golden, about 6 minutes.
8. Stir mushrooms into the stew, simmer uncovered 10 minutes to thicken the sauce, and garnish with parsley.

Nutrition Facts

Tips

• Use a full-bodied red wine you would actually drink - it defines the sauce.
• Pat the beef dry before browning so it sears instead of steaming.