BEEF BURGUNDY

BEEF BURGUNDY

PREP TIME: 7 MINUTES|COOK TIME: 1 ½ HOURS| SERVINGS: 4

INGREDIENTS

  • 5 Chopped slices of bacon
  • 1 Cup of chopped yellow
  • 3 Medium; cut into sliced of about ¼ inch each of carrots
  • ¼ Cup of finely chopped celery
  • 2 pounds of cubed beef chuck
  • ½ Teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 2 teaspoons of dried parsley
  • ½ teaspoon of dried thyme
  • ¼ teaspoon of dried crushed rosemary
  • 1/16 teaspoon of ground allspice
  • 1 tablespoon of all-purpose flour
  • 1 teaspoon of tomato paste
  • 1 and ½ cups of cleaned and coarsely chopped mushrooms
  • 1 Cup of burgundy
  • ½ Cup of beef stock

DIRECTIONS

  1. In a large Dutch oven and over high heat, cook the bacon for about 2 to 3 minutes
  2. Pour about 2 tablespoons of bacon grease from your Dutch oven then saute the onions with carrots and the celery in the bacon for about 5 minutes
  3. Transfer the bacon and place it over a plate lined with a paper towel
  4. Pour about 2 tablespoons of bacon grease from the pan then saute the carrots the onion and the celery into the bacon grease for about 5 minutes
  5. Transfer your ingredients to a bowl then season the beef with the pepper and the salt and sauté it into the remaining quantity of bacon grease
  6. Sprinkle the parsley on top then the rosemary, the allspice and the flour over the beef
  7. Add in the tomato paste and cook the beef for about 1 minute
  8. Add in the mushrooms, the cooked vegetables, the crisped bacon, the red wine, and the beef stock, into the Dutch oven with the beef and cook for about 1 hour and 15 minutes

NUTRITION INFORMATION

Calories: 232.4, Fat: 9g, Carbohydrates: 8.6g, Protein: 19.1g, Dietary Fiber: 0.1 g

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