Beef / Pork

Beef Bourguignon takes 15 minutes to prepare.

Beef Bourguignon takes 140 minutes to cook.

Beef Bourguignon makes 8 servings.

The ingredients for Beef Bourguignon are:

2 tbsp Canola Oil
1 medium (2-1/2" dia) Onions, diced
2 medium Carrots, diced
2 cloves of garlic, minced
6 stalks Celery, diced
0.5 cup Tomato Paste
1 cup Del Monte Petite Cut Diced Tomatoes
2 cup, cubes Butternut Squash diced
12 fl oz Red Wine
24 oz Beef chuck cut into 1 1/2" pieces
1 cup (8 fl oz) Chicken Broth
.25 cup Flour, white
Salt & Pepper to taste

Here is how you make Beef Bourguignon:

1. Add one tablespoon of oil large dutch oven or heavy bottomed pot, heat over medium high. While oil is warming season beef with salt, and add flour and beef to large ziplock bag or bowl. Toss to coat beef. Dispose of remaining flour.2. Working in batches, add beef to pot, browning beef on all sides. This should take 7-8 minutes. Remove with slotted spoon and set aside.3. Add remaining tablespoon of oil, onion, carrots, garlic and celery to pot. Season with salt and pepper. Cook on medium heat until onion is translucent, about 4 minutes. Stir in tomato paste and continue to cook for additional 8 minutes, stirring occasionally.4. Once tomato paste and vegetables have slightly begun to caramelize, stir in chicken broth using a spoon to help scrap up any bits stuck to the bottom of the pan. Add back in beef and any juices, tomatoes and butternut squash. Add in wine until it just covers beef and vegetables (about 1 1/2 cups). Bring pot to low boil.5. Once liquid has begun to bubble, cover pot and reduce heat to low. Simmer on low for two hours. Serve alone or with polenta, mashed potatoes, rice or steamed vegetables.Serving Size:?Makes 8 equal servings

The nutritional information for Beef Bourguignon is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 258.8

• Total Fat: 9.2 g
• Cholesterol: 55.9 mg
• Sodium: 417.7 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 4.0 g
• Protein: 18.9 g