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Stovetop Beef Bourguignonne

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Servings: 6 to 8
Calories: 462kcal

Ingredients

  • 2 lbs. stew beef
  • ½ cup flour to dredge the beef
  • 6 slices bacon diced
  • 1 onion sliced
  • 1 bag baby carrots
  • 2 cloves garlic crushed
  • 2 cups beef broth
  • 3 cups Burgundy or dry red wine
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • ¼ tsp ground sage
  • 1 bay leaf
  • salt and pepper

Instructions

  • 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.

Nutrition

Calories: 462kcal | Carbohydrates: 15g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 531mg | Potassium: 658mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 5mg