This French dish, Boeuf Bourguignon, (or Beef Burgundy) is essentially a beef stew. But during the hours it slowly cooks in the oven something magical happens. The flavor of the broth intensifies and thickens into a velvety sauce. The beef becomes tender beyond belief. This sort of pleasure doesn’t come easily – you’ve got to give a little bit of yourself to achieve it. Mostly in the form of time. The recipe is not complicated, but from start to finish takes close to four hours. For at least two of those hours the Boeuf Bourguignon is tucked in the oven, filling your home with its amazing aroma. This dish keeps well, so think about making it on a Sunday and saving it for lunch during the week. You can also make Boeuf Bourguignon the night before a dinner party and re-warm it before serving.
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|Serving Size: 1 Recipe (5483g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3064 (56%)|
|Amt Per Serving||% DV|
|Total Fat 340.5g||454 %|
|Saturated Fat 141.7g||709 %|
|Monounsaturated Fat 140.2g|
|Polyunsanturated Fat 18.5g|
|Cholesterol 1096.3mg||337 %|
|Sodium 7339.7mg||253 %|
|Potassium 12604.5mg||332 %|
|Total Carbohydrate 108.2g||32 %|
|Dietary Fiber 16.5g||66 %|
|Sugars, other 91.6g|
|Protein 338.2g||483 %|
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Calories per serving: 5424
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