Easy Beef Bourguignon
Easy Beef Bourguignon might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 32g of protein, 21g of fat, and a total of 428 calories. For $3.78 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. A mixture of cayenne pepper, carrots, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 6 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 82%, this dish is outstanding. Users who liked this recipe also liked Easy Beef Bourguignon, Easy Beef Bourguignon, and Quick and Easy Beef Bourguignon.
Servings: 4
Ingredients:
1 pound beef chuck (stewing beef)
4 medium carrots, roughly chopped into bite size
1 large onion, roughly chopped
2 pints button mushrooms (about 20 mushrooms), rinsed, stems removed, cut in half
1 cup red wine
2 cups beef broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 1/2 tablespoons all purpose flour
2 tablespoons extra virgin olive oil
Equipment:
bowl
pot
Cooking instruction summary:
Cut your vegetables and set aside (put mushrooms in a separate bowl). Cut beef into bite size and put in a bowl. Sprinkle flour over and toss the meat around to coat lightly. With a large pot over high heat, add 1 tbsp olive oil. Wait for about a minute until the pot is really hot and add your beef (otherwise your meat will stay a grey color instead of a nice golden brown. If you do not have a large pot, do your beef in batches so as not to crowd the pot). Cook for about 5 minutes and turn the meat over. Cook for another 3-4 minutes until you get a nice color and remove from the pot (do not turn off the heat). Put aside in a bowl. Add 1 tbsp olive oil to the pot and add onions, carrots, thyme and rosemary. Cook for about 7 minutes (stir frequently to keep the bottom of the pot from burning). Put the meat back in the pot and add wine. Bring to boil, lower the heat and simmer for 5 minutes. Add bay leaf, cayenne pepper, beef broth, and bring to boil. Lower the heat, cover, and simmer for 20 minutes. Add mushrooms and simmer for 30 minutes. Remove bay leaf, season with salt and pepper, and serve.
Step by step:
1. Cut your vegetables and set aside (put mushrooms in a separate bowl).
2. Cut beef into bite size and put in a bowl. Sprinkle flour over and toss the meat around to coat lightly. With a large pot over high heat, add 1 tbsp olive oil. Wait for about a minute until the pot is really hot and add your beef (otherwise your meat will stay a grey color instead of a nice golden brown. If you do not have a large pot, do your beef in batches so as not to crowd the pot). Cook for about 5 minutes and turn the meat over. Cook for another 3-4 minutes until you get a nice color and remove from the pot (do not turn off the heat). Put aside in a bowl.
3. Add 1 tbsp olive oil to the pot and add onions, carrots, thyme and rosemary. Cook for about 7 minutes (stir frequently to keep the bottom of the pot from burning).
4. Put the meat back in the pot and add wine. Bring to boil, lower the heat and simmer for 5 minutes.
5. Add bay leaf, cayenne pepper, beef broth, and bring to boil. Lower the heat, cover, and simmer for 20 minutes.
6. Add mushrooms and simmer for 30 minutes.
7. Remove bay leaf, season with salt and pepper, and serve.
Nutrition Information:
covered percent of daily need
