SPECIAL OCCASION BEEF BOURGUIGNON
I've found many rich and satisfying variations for boeuf bourguignon, including an intriguing peasant version that used beef cheeks for the meat and a rustic table wine. To make this stew gluten free, use white rice flour instead of all-purpose. -Leo Cotnoir, Johnson City, New York
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a Dutch oven, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon, reserving drippings; drain on paper towels., In batches, brown beef in drippings over medium-high heat; remove from pan. Toss with flour, salt and pepper., In same pan, heat 1 tablespoon oil over medium heat; saute onions, carrots and mushrooms until onions are tender, 4-5 minutes. Add garlic and tomato paste; cook and stir 1 minute. Add wine and stock, stirring to loosen browned bits from pan. Add herbs, bacon and beef; bring to a boil., Transfer to oven; bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove bay leaves., To serve, cook noodles according to package directions; drain. Serve stew with noodles; sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little stock or broth if necessary.
Nutrition Facts : Calories 422 calories, Fat 14g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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