Beef / Pork

Boeuf Bourguignon (Beef Burgundy) takes several minutes to prepare.

Boeuf Bourguignon (Beef Burgundy) takes several minutes to cook.

Boeuf Bourguignon (Beef Burgundy) makes 6 servings.

The ingredients for Boeuf Bourguignon (Beef Burgundy) are:

1 kg of cubed stew beef
1 tbsp canola oil
3 large carrots, cut into 1 cm pieces
3 cloves of garlic, crushed
1 large onion, coarsely chopped
2 tbsp all-purpose flour
2 tbsp tomato paste
3/4 tsp salt
1/2 tsp coarsely chopped black pepper
3 cups beef broth
3/4 cup white mushrooms, quartered
1 cup frozen peas

Here is how you make Boeuf Bourguignon (Beef Burgundy):

Heat oil in skillet on medium heat.Cook beef in two batches until browned on all sides, set aside in a bowl, keeping all juices in the skillet.Preheat the oven to 325 F.Add carrots, garlic and onion and sautee.Stir in flour and tomato paste, season with salt and pepper, cook for 1 minute and stir.Add broth and heat to boiling, stirring until all browned bits are loosened from the bottom.Put meat and its juices into an oven safe dish, add the mushrooms. Bake 1 1/2 hours, stirring once.Add the peas 15 minutes before stew is done.Serving Size: Makes 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user WEAVEROFDREAMS.

The nutritional information for Boeuf Bourguignon (Beef Burgundy) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 328.5

• Total Fat: 13.8 g
• Cholesterol: 116.3 mg
• Sodium: 312.6 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 3.1 g
• Protein: 37.6 g