Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
In a large saut? pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the saut? pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the saut? pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
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|Serving Size: 1 Serving (579g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 613 (51%)|
|Amt Per Serving||% DV|
|Total Fat 68.2g||91 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 210.5mg||65 %|
|Sodium 574.7mg||20 %|
|Potassium 1078.8mg||28 %|
|Total Carbohydrate 74g||22 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 68.4g|
|Protein 59.5g||85 %|
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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: 1197
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