Hannaford homepage

Print This Recipe

Beef Bourguignon

Avreage Rating


Get Ready

Servings: Serves 4

Cook Time: 34 minutes

Prep Time: 30 minutes


Beef Bourguignon
4 oz Pancetta, diced
11/2 lb Strip steak, cut into 1" chunks
8 oz Baby bella mushrooms, stems removed and caps sliced
2 each Thinly sliced carrots
1/2 cup Parsnips, peeled and finely shredded
11/2 teaspoon Minced garlic
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper, freshly ground
1/2 teaspoon Dried thyme
2 cup Red wine
1/2 lb Frozen pearl onions
1 tablespoon Tomato paste
1/2 teaspoon Dry mustard
2 tablespoon Flour
11/2 cup Beef broth, low sodium
2 tablespoon Chives, fresh, finely sliced


Bourguignon (pronounced bur-geen-yohn)is a hearty French stew, fabulous on a coldwinter's night. It's traditionally preparedwith a red Burgundy wine, made fromPinot noir grapes, and stew meat, whichneeds to cook a long time. Our streamlinedversion calls for strip steak, which cooksquickly. For a delicious splurge, try the dishwith filet mignon. Serve with buttered eggnoodles, mashed potatoes, or rice. Recipemay be frozen and halved.
1. In a large soup pot over medium-highheat, cook and stir pancetta until crispy,about 3 to 5 minutes.
2. Add beef and cook until seared on mostsides, about 7 to 10 minutes. Using a slottedspoon, transfer beef and pancetta to aplate. Set aside.
3. Add mushrooms, carrots, parsnips, garlic,salt, pepper, and thyme to pot and cook overmedium-high heat, stirring occasionally,until mushrooms start to release some liquid,about 8 to 10 minutes. If mixture starts tobrown too quickly, reduce heat to medium.
4. Add wine and onions to pot and bringto a simmer. Cook until carrots are tender,about 5 to 6 minutes.
5. In a small bowl, whisk together tomatopaste, mustard, flour, and beef broth and setaside. When carrots are tender, stir in beefbroth mixture. Stir until mixture comes to asimmer and thickens slightly.
6. Return beef and pancetta to pot and heatto cook through, about 2 to 3 minutes. Divideamong four bowls and garnish with chives.
Source: Hannaford fresh Magazine, January - February 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 65 kcal (3%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 11 g (55%)
Cholesterol 0 mg (0%)
Sodium 621 mg (25%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 10 g (40%)
Protein 13 g (21%)
Vitamin A 5232 IU (104%)
Vitamin C 12 mg (20%)
Calcium 39 mg (0%)
Iron 13 mg (21%)

send to printer