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 caloriescarbohydrate: 21.9 gcholesterol: 124.8 mgfat: 31 gfiber: 4.1 gprotein: 32.2 gsaturatedFat: 14.9 gservingSize: -sodium: 1332.7 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Beef Bourguignon II
Directions
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In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
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.
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.
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.