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Suggest a better descriptionSaute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a casserole with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef.
Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
While browning the meat, saute the mushrooms in butter. Parboil pearl onions in a small pan of water for 3-4 minutes. Remove the skin from the cooled onions.
In the same fat, brown the sliced vegetables and remove to casserole. Deglaze pan with some of the red wine and mix this into the casserole.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, salt, pepper, and herbs. Add the mushrooms and pearl onions. Then cover the casserole and set in lower third of preheated oven at 300?. Regulate heat so liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
Mix remaining stock with flour to thicken the sauce.
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Serving Size: 1 Serving (733g) | ||
Recipe Makes: 6 | ||
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Calories: 938 | ||
Calories from Fat: 489 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 20.3g | 101 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 168.7mg | 52 % | |
Sodium 759.6mg | 26 % | |
Potassium 1762.2mg | 46 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 14.2g | ||
Protein 51.5g | 74 % | |
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: 938
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