Beef Bourguignon II recipe

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Ingredients

¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
½ teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

Nutrition Info

583.1 calories
carbohydrate: 21.9 g
cholesterol: 124.8 mg
fat: 31 g
fiber: 4.1 g
protein: 32.2 g
saturatedFat: 14.9 g
servingSize: -
sodium: 1332.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.

  2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.

  3. Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.

  4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

Recipe Yield

2 quart casserole

Recipe Note

Hearty, tender beef in a sumptuous red wine sauce. This is an easy and tasty dish. Definitely not the normal casserole.

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