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    You are in: Home / Recipes / Beef Bourguignonne Recipe
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    Beef Bourguignonne

    Beef Bourguignonne. Photo by Mikekey

    1/1 Photo of Beef Bourguignonne

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    lvlrs_l3urnside's Note:

    Source: Barefoot Contessa

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    Ingredients:

    Serves: 8

    Yield:

    Fillets

    Units: US | Metric

    Directions:

    1. 1
      With a sharp knife, cut the fillet crosswise into 1-inch-thick slices.
    2. 2
      Salt and pepper the fillets on both sides.
    3. 3
      In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side.
    4. 4
      Remove the fillets from the pan and set aside on a platter.
    5. 5
      In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp.
    6. 6
      Remove the bacon and set it aside.
    7. 7
      Drain all the fat, except 2 tablespoons, from the pan.
    8. 8
      Add the garlic and cook for 30 seconds.
    9. 9
      Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
    10. 10
      Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
    11. 11
      Bring to a boil and cook uncovered on medium-high heat for 10 minutes.
    12. 12
      Strain the sauce and return it to the pan.
    13. 13
      Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
    14. 14
      With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce.
    15. 15
      Simmer for 2 minutes to thicken.
    16. 16
      Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
    17. 17
      Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce.
    18. 18
      Cover and reheat gently for 5 to 10 minutes.
    19. 19
      Do not over cook. Season, to taste, and serve immediately.

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    Ratings & Reviews:

    • on April 03, 2010

      55

      Delicious! I cut the steak pieces into cubes after cooking them, and then mixed them into the sauce/stew before serving. Served with mashed potatoes. Made for Spring 2010 PAC.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2009

      45

      Fantastic! We loved this stew. We used buffalo stake, turned out great. It was virtually painless to make. Will definately cook this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef Bourguignonne

    Serving Size: 1 (252 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 737.5
     
    Calories from Fat 509
    69%
    Total Fat 56.5 g
    87%
    Saturated Fat 21.7 g
    108%
    Cholesterol 140.5 mg
    46%
    Sodium 773.1 mg
    32%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.9 g
    19%
    Protein 34.9 g
    69%

    The following items or measurements are not included:

    filet of beef

    fresh thyme

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