Boeuf Bourguignon
French · 180 min · Beef · dairy-free, low-carb, high-protein
484 cal
40g protein
18g carbs
28g fat
per serving · estimated
Ingredients
- 3 lb cubed beef chuck
- 6 oz bacon lardons
- 1 bottle (750 ml) dry red wine
- 2 cups beef stock
- 12 oz cremini mushrooms
- 10 oz pearl onions
- 3 sliced carrots
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 5 sprigs fresh thyme
Method
- Render the bacon in a Dutch oven, remove it, then brown the seasoned beef in batches in the fat.
- Add the carrots and tomato paste, sprinkle in the flour, and cook for 2 minutes.
- Pour in the red wine and stock, scraping the pot, and return the beef and bacon with the thyme.
- Cover and braise in a 325F oven for about 2 1/2 hours until the beef is fork-tender.
- Saute the mushrooms and pearl onions until golden, stir them into the stew, and simmer 15 minutes more.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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