Try this Le Voltaire Boeuf Bourguignon recipe, or contribute your own.
Suggest a better description1. Marinate the beef, carrots, onion and thyme together in wine for 24 hours in the refrigerator.
2. Drain all of the ingredients and set the wine aside.
3. Dredge meat with flour and sear all sides. Set aside.
4. saute carrots and onion in olive oil. Add thyme, wine and beef stock. Bring to a boil.
5. IN an oven safe dish, combine meat and wine/vegetable mixture.
6. Cover with aluminum foil and cook at 325 degrees for 4 hours.
7. Sautee mushrooms and add to dish. Adjust salt and pepper as needed.
8. Serve with mashed or boiled potatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 28 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 93.7mg | 3 % | |
Potassium 223.3mg | 6 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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