Dairy free

Classic boeuf bourguignon

Name: Classic boeuf bourguignon
Total time: 45 min
Yield: 4 servings
Ingredients: 226.8 g bacon; 1 Tbsp olive oil; 907.18 g stew meat; 2 cloves garlic; 1 onion; 3 sprigs fresh thyme; 3 bay leaves; 30 g parsley; 473.18 g pearl onions; 192 ml mushroom; 1 carrots; 236 ml red wine; 480 ml beef broth; 2 Tbsps flour; 4 servings salt and pepper

A classic Boeuf Bourguignon recipe that serves 4 and costs $5.6 per serving. This dish is dairy-free and rich in protein and vitamins. It is an ideal main course, perfect for a cozy dinner.

Ingredients

bacon

226.8 g

olive oil

1 Tbsp

stew meat

907.18 g

garlic

2 cloves

onion

fresh thyme

3 sprigs

bay leaves

parsley

30 g

pearl onions

473.18 g

mushroom

192 ml

carrots

red wine

236 ml

beef broth

480 ml

flour

2 Tbsps

salt and pepper

4 servings

Method

Preheat oven to 400
In a large Dutch oven, heat olive oil over medium heat.
Add bacon and saut for 2-3 minutes until cooked.
Remove bacon with a slotted spoon and set aside.
Dry beef with a paper towel so it will brown better. Increase heat to medium high and add beef to the bacon fat. Cook for 4-5 minutes until the outside has browned.
Remove beef with a slotted spoon and set aside in a separate dish.
Return heat to medium. Saut carrots, garlic, onions, parsley thyme and bay leaves for 2-3 minutes.
Remove with a slotted spoon and set aside in a separate dish.
Add pearl onions and mushroom to Dutch oven and saut until onions begin to brown and mushrooms become tender.
Remove with a slotted spoon and set aside in the reserved bacon dish.
Add beef back to the pot and dust with one tablespoon of flour. Toss to coat and sprinkle with salt and pepper.
Place in the preheated oven for 4-5 minutes. This will add a nice coating to the beef.
Remove pot from the oven and place back on the stove top.
Add red wine and deglaze the pan.
Pour in beef broth and bring to a simmer over medium heat.
Add carrot, onion and spice mixture to the pot, reduce heat and simmer covered for one hour.
After one hour add pearl onions, mushrooms and bacon to the pot. Continue to simmer until beef is tender, about an additional 30 minutes.
With a slotted spoon remove solids and set aside. Increase heat and bring sauce to a rapid boil. In a small bowl mix together remaining tablespoon of flour with two tablespoons of sauce. Stir until smooth and no lumps remain.
Add mixture to the pot and stir constantly until sauce thickens.
Remove bay leaves and thyme sprigs, discard.
Add solids back to the pot and stir to coat evenly.
Serve warm over a bed of egg noodles or rice.

Nutrition:

746 kcal

Carbs

24 g

Fat

38 g

Protein

64 g

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