Beef Bourguignon

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 2 hours 30 minutes

食材

3 lb. beef chuck, cut into 1” cubes

Kosher salt

Freshly ground black pepper

1 tbsp. grapeseed (or vegetable) oil

1/2 lb. bacon, cut into ½” pieces

2 large carrots, peeled, sliced on bias into large chunks

1 large onion, chopped

4 cloves garlic, minced

2 tsp. tomato paste

3 tbsp. all-purpose flour

3 c. dry red wine

2 c. low-sodium beef broth

1 bay leaf

3 sprigs thyme

4 tbsp. butter

1/2 lb. pearl onions

1/2 lb. cremini mushrooms, halved

Freshly chopped parsley, for garnish

步驟

Preheat oven to 350°. Season beef with salt and pepper. In a large Dutch oven (or ovenproof pot) over medium heat, heat oil. Add bacon and cook, stirring occasionally, until crispy, about 6 minutes. Drain bacon on a paper towel-lined plate.

Increase heat to medium-high and, working in batches, add beef in a single layer, leaving room between each piece. Cook until seared on all sides, about 10 minutes. Repeat with remaining beef.

Reduce heat to medium and stir in carrot and onion. If the pan seems very dark, add 1 tablespoon of water and use a wooden spoon to scrape dark. Season with salt and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds.

Add flour and stir until vegetables are coated, then add wine, broth, bay leaves, and thyme. Return bacon and beef to pot, cover pot with a tight-fitting lid, and transfer to oven. Cook until beef is very tender and sauce has thickened slightly, about 1½ hours. Season with salt and pepper.

Meanwhile, cook pearl onions and mushrooms. In a large skillet over medium heat, melt butter. Add pearl onions and mushrooms and cook, stirring occasionally, until golden and tender. If the pan seems dry, add water by the tablespoon.

Top each serving with pearl onions and mushrooms and garnish with parsley.

營養

• 卡路里: 541
• 總脂肪: 27 g
• 飽和脂肪: 11 g
• 反式脂肪: 1 g
• 膽固醇: 141 mg
• 鈉: 1074 mg
• 總碳水化合物: 13 g
• 膳食纖維: 2 g
• 總糖: 5 g
• 蛋白質: 44 g