Boeuf Bourguignon Recipe
(serves 4 to 6 )

2 tbsp/ 30 ml
3 1/2 lbs/ 1.6 kg
3
3
4 tbsp/ 60 ml
3 cups/ 750 ml
1
2 cups/ 500 ml
1 tsp/ 5 ml
1 tsp/ 5 ml
3 tbsp/ 45 ml
24
1 lb/ 500 g
 

olive oil
blade steak, in 3/4 in (2 cm) cubes
dry shallots, peeled and chopped
garlic cloves, smashed and chopped
flour
dry red wine
bay leaf
beef stock, heated
basil
chopped fresh parsley
butter
pearl onions, peeled
fresh mushrooms, cleaned and halved
salt and pepper

Method:

1. Preheat oven to 350 ^oF (180 ^oC).

2. Heat half of oil in large ovenproof saute pan over medium heat. Add half of meat and sear on all sides. Season well, remove meat and set aside.

3. Pour remaining oil in pan and heat. Add rest of meat, shallots and garlic. Sear on all sides, then return first batch of meat to pan. Season with salt and pepper. Sprinkle flour over meat and mix well. Cook 4 to 5 minutes over medium heat.

4. Pour wine into a saucepan, add bay leaf and bring to boil. Cook until reduced by 2/3, then pour remaining liquid into saute pan containing meat.

5. Add beef stock and herbs; bring to boil. Cover pan and cook 2 hours in oven.

6. Thirty minutes before end of cooking, heat butter in frying pan over medium heat. Add pearl onions and season; cook 5 minutes. Add mushrooms, season to taste and cook 4 minutes.

7. Add vegetables to stew and continue cooking in oven. serve with toasted bread.

1 SERVING:     788 CALORIES     31g CARBOHYDRATE     78g PROTEIN     32g FAT     4.7g FIBER

 

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