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–+ servings

Kay's Beef Bourguignon

Kay's Little Kitchen
This hearty French beef stew is a crowd pleaser and easy to make. It just takes a little time. You can serve this over noodles or enjoy it as a hearty stew.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine French
Servings 8 bowls
Calories 295 kcal

Equipment

Ingredients
  

  • 2 lb beef roast
  • 1/2 cup all purpose flour
  • 12 oz bacon, chopped
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 ciup red wine
  • 3/4 cup beef broth
  • 1 tsp dried thyme
  • 3/4 tsp dried marjoram
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves
  • 3 cups sliced mushrooms
  • 4 medium carrots, chopped
  • 8 oz pearl onions
  • 2 Tbsp all pupose flour
  • 1/4 cup water
  • 3 cups cooked noodles (optional)

Instructions
 

  • Place chopped bacon in stock pot over medium heat. Cook till nearly crisp, stirring often.
    12 oz bacon, chopped
  • Cube your roast and place in a plastic bag or large bowl. Pour flour over your cubed meat and toss to coat well.
    2 lb beef roast, 1/2 cup all purpose flour
  • Dice your onion while waiting for the bacon to be rendered and crisp. Scoop the bacon out of the pan, leaving the grease. Add half of the coated roast into your pan. Cook the meat chunks till browned on the outside, stirring often. Remove the cooked meat and repeat with the second half of the coated meat.
  • Add in your chopped onion and minced garlic. Cook till onion is soft and second half of meat is brown. Return all meat to the dutch oven.
    1 large onion, chopped, 1 clove garlic, minced
  • Pour red wine and beef broth into the dutch oven. Add the seasonings. Bring to a boil, then lower the heat to simmer. Place the lid on the dutch oven and simmer for 45 minutes.
    1 1/2 ciup red wine, 3/4 cup beef broth, 1 tsp dried thyme, 3/4 tsp dried marjoram, 1/2 tsp salt, 1/2 tsp pepper, 2 bay leaves
  • Remove the lid, add mushrooms, carrots and pearl onions (if you can find them). Simmer another 25 - 30 minutes. Discard bay leaf once it's cooked.
    3 cups sliced mushrooms, 4 medium carrots, chopped, 8 oz pearl onions
  • If you are serving over noodles, cook them now. Bring 2 quarts of water to a boil, toss in noodles, cook per package instructions.
    3 cups cooked noodles (optional)
  • If you want a thicker stew, whisk the milk and flower together, making a slurry. Remove lid of dutch oven, and slowly pour in the slurry while stirring. Cook 1 - 2 minutes till thick.
    2 Tbsp all pupose flour, 1/4 cup water

Notes

The calorie count for this dish omits the pasta. The calories will be more adding them into your dish.

Nutrition

Serving: 1 bowlCalories: 295 kcalCarbohydrates: 12.83 gProtein: 33.13 gFat: 9.95 gSaturated Fat: 3.954 gPolyunsaturated Fat: 0.613 gMonounsaturated Fat: 4.76 gTrans Fat: 0.423 gCholesterol: 94 mgSodium: 349 mgPotassium: 718 mgFiber: 2 gSugar: 4.67 gVitamin A: 5118 IUVitamin C: 5.3 mgCalcium: 52 mgIron: 3.79 mg
Keyword beef, stew
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