Stovetop Beef Bourguignonne
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Servings: 3 to 4
Calories: 463kcal
- 1 lb. stew beef
- ¼ cup flour to dredge the beef
- 3 slices bacon diced
- ½ onion sliced
- 1 small bag baby carrots
- 1 clove garlic crushed
- 1 cup beef broth
- 1½ cups Burgundy or dry red wine
- ½ tsp. thyme
- ½ tsp. oregano
- ½ tsp. rosemary
- ⅛ tsp. ground sage
- 1 bay leaf
- salt & pepper
In a large cooking pot, cook the bacon, reserving the drippings.
Remove the bacon from the pot.
Dredge the beef in the flour and cook in two batches in the bacon drippings, just until browned. Add oil if you don’t have enough drippings.
Remove the beef.
Add the onions and garlic to the pan and cook until soft.
Pour in the beef broth and stir to get the browned bits from the bottom of the pot.
Add the beef and bacon back in.
Pour the wine over the top, just until it covers the beef.
Add the seasonings.
Bring to a boil and then reduce the heat and simmer for an hour.
Add the carrots and simmer 30-45 minutes more.
Calories: 463kcal | Carbohydrates: 15g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 532mg | Potassium: 629mg | Fiber: 2g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 5mg