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Beef Bourguignon

Beef Bourguignon

Get Ready

Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 34 minutes

Ingredients: Add ingredients to List

Bourguignon (pronounced bur-geen-yohn) is a hearty French stew, fabulous on a cold winter's night. It's traditionally prepared with a red Burgundy wine, made from Pinot noir grapes, and stew meat, which needs to cook a long time. Our streamlined version calls for strip steak, which cooks quickly. For a delicious splurge, try the dish with filet mignon. Serve with buttered egg noodles, mashed potatoes, or rice. Recipe may be frozen and halved.
4 oz Pancetta, diced
1 1/2 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
1 1/2 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
1 1/2 cup Beef broth, low sodium
2 tablespoon Chives, fresh, finely sliced

directions:

1. In a large soup pot over medium-high heat, cook and stir pancetta until crispy,about 3 to 5 minutes.
2. Add beef and cook until seared on most sides, about 7 to 10 minutes. Using a slotted spoon, transfer beef and pancetta to a plate. Set aside.
3. Add mushrooms, carrots, parsnips, garlic, salt, pepper, and thyme to pot and cook over medium-high heat, stirring occasionally, until mushrooms start to release some liquid, about 8 to 10 minutes. If mixture starts to brown too quickly, reduce heat to medium.
4. Add wine and onions to pot and bring to a simmer. Cook until carrots are tender,about 5 to 6 minutes.
5. In a small bowl, whisk together tomato paste, mustard, flour, and beef broth and set aside. When carrots are tender, stir in beef broth mixture. Stir until mixture comes to a simmer and thickens slightly.
6. Return beef and pancetta to pot and heat to cook through, about 2 to 3 minutes. Divide among four bowls and garnish with chives.
Source: Hannaford fresh Magazine, January - February 2008

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Quantity Ingredients  
4 oz Pancetta, diced  
1 1/2 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  
1 1/2 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  
1 1/2 cup Beef broth, low sodium  
2 tablespoon Chives, fresh, finely sliced  
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* 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
Total Fat 11 g (17%)
Saturated Fat 11 g (55%)
Cholesterol n/a
Sodium 621 mg (26%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 1 g (40%)
Protein 13 g (22%)
Vitamins
Vitamin A 5232 IU (15%)
Vitamin C 12 mg (13%)
Minerals
Calcium 39 mg (3%)
Iron 13 mg (72%)
Beef Bourguignon is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Absolutely delicious This was relatively easy to make and wonderful to eat. The whole family loved it. The pancetta was a bit more than I wanted to spend so I used a bit less than called for and it still came out delicious. I will definitely make this again.
Date published: 2014-06-16
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