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Beef Bourguignon

Servings = 6 | Serving size =2 cups

This recipe can be multiplied by 2, 3.

Leftovers are better than fresh. Reheat gently.

Serve with one 2 ounce whole wheat roll.

1/4 cup	all purpose white flour
3 tsp	olive oil
1 1/2 lb	top round or flank steak
2 cups	burgundy or pinot noir
2 cups	low-sodium beef stock (chicken will do in a pinch)
1 cup	water
1	bay leaf
1 tsp	dried thyme
1/4 tsp	dried orange peel
1 large	tomato
1 tsp	tomato paste
2 cloves	garlic
18	pearl onions
1 tsp	extra virgin olive oil
1/2 lb	small button mushrooms
1 cup	water
1/2 cup	burgundy or pinot noir
1 tsp	unsalted butter
2 Tbsp	all purpose white flour
1/2 tsp	salt
1/4 tsp	fresh ground black pepper

Preheat oven to 350° F.

Place flour in a brown paper bag. In 1/2 pound batches, coat the beef cubes by shaking in the paper bag.

Place 1 tsp. of the oil in a large non-stick skillet and heat over medium heat. Add the cubed beef and brown on all sides. Be careful not to overcrowd the pan or the meat will steam. As the beef is browned on all sides, remove to a 4 quart stock pot. Repeat for the other two half pound batches of beef.

Add the 2 cups wine, the stock, 1 cup water, bay leaf, thyme, orange peel, tomato, tomato paste and the garlic cloves to the pot.

Cover and place in the oven so that beef simmers slowly.

While the stew is cooking, steam the cocktail onions until tender (about ten minutes). Set aside.

Sauté the mushrooms in a teaspoon of olive oil. Set aside.

Cook the beef, stirring occasionally, until it is tender (about 90 minutes). Remove stew from oven and pour through a colander. Remove the beef to a casserole dish; squeeze juices out of the colander and discard residue.

Return the sauce to the stock-pot. Add the remaining water and wine and heat on top of the stove to a simmer.

Make beurre manie by blending softened butter and flour until smooth.

Add the beurre manie to the sauce slowly. If added too fast, the flour will form clumps. Add the salt and pepper with the steamed onions and sautéed mushrooms. Heat through and serve.

Nutrition Facts

Serving size: about 2 cups | Servings 6

Calories 328 | Calories from Fat 91

Amount Per Serving (% Daily Value)

Total Fat 10g (16%) | Saturated Fat 4g (19%)

Monounsaturated Fat 5g | Trans Fat 0g

Cholesterol 49 mg (16 %) | Sodium 389 mg (16 %)

Total Carbohydrates 13g (4%) | Sugars 3g

Dietary Fiber 1g (4%) | Protein 30g

Vitamin A 6% | Vitamin C 10 % | Calcium 6% | Iron 17%

Vitamin K 8 mcg  | Potassium  637 mg | Magnesium  46 mg