Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 lb Beef tenderloin steaks cut into 1-inch cubes
- 1 Carrots peeled and chopped
- 1 Onion chopped
- 2 cloves Garlic chopped
- 1/2 cup Brandy optional
- 2 cups Burgundy wine
- 4 cups Beef broth
- 1 sprig Fresh rosemary plus more for garnish
- 3 sprigs Fresh thyme
- 2 tbsp Tomato paste
- 1/2 tsp Fresh thyme
- 4 oz Mushrooms quartered
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 1 cup Pearl onions
- 4 Dinner rolls or your choice of bread
Instructions
- Preheat the oven to 300°F.
- Heat the olive oil in a pot or Dutch oven.
- Dry the beef cubes with paper towels and then season them with salt and pepper. In single layer batches, sear the beef in the hot oil for 3 to 5 minutes, turning brown on all sides. Remove the seared beef to a plate.
- Stir the carrots and onions into the pot, and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy (if using) and simmer until it reduces by half. Then add wine, beef broth, tomato paste, rosemary, thyme, mushrooms, and beef back into the pot. Bring to a simmer.
- Cover the pot with a lid or tightly wrap with tin foil and place it in the oven for about 40 minutes, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on the stovetop, bring to a simmer over medium heat
- In a sauté pan melt the butter and stir in the flour. Cook for 1 to 2 minutes until golden brown. Stir it into the pot along with the pearl onions and simmer until nice and thick. Adjust the seasoning with salt and pepper to taste.
- Serve with dinner rolls. Garnish with rosemary.
Nutrition
Calories: 499kcal | Carbohydrates: 27g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 1227mg | Potassium: 944mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3568IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 4mg
Beef Bourguignon
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 lb Beef tenderloin steaks cut into 1-inch cubes
- 1 Carrots peeled and chopped
- 1 Onion chopped
- 2 cloves Garlic chopped
- 1/2 cup Brandy optional
- 2 cups Burgundy wine
- 4 cups Beef broth
- 1 sprig Fresh rosemary plus more for garnish
- 3 sprigs Fresh thyme
- 2 tbsp Tomato paste
- 1/2 tsp Fresh thyme
- 4 oz Mushrooms quartered
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 1 cup Pearl onions
- 4 Dinner rolls or your choice of bread
Instructions
- Preheat the oven to 300°F.
- Heat the olive oil in a pot or Dutch oven.
- Dry the beef cubes with paper towels and then season them with salt and pepper. In single layer batches, sear the beef in the hot oil for 3 to 5 minutes, turning brown on all sides. Remove the seared beef to a plate.
- Stir the carrots and onions into the pot, and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the brandy (if using) and simmer until it reduces by half. Then add wine, beef broth, tomato paste, rosemary, thyme, mushrooms, and beef back into the pot. Bring to a simmer.
- Cover the pot with a lid or tightly wrap with tin foil and place it in the oven for about 40 minutes, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on the stovetop, bring to a simmer over medium heat
- In a sauté pan melt the butter and stir in the flour. Cook for 1 to 2 minutes until golden brown. Stir it into the pot along with the pearl onions and simmer until nice and thick. Adjust the seasoning with salt and pepper to taste.
- Serve with dinner rolls. Garnish with rosemary.
Nutrition
Calories: 499kcalCarbohydrates: 27gProtein: 33gFat: 21gSaturated Fat: 9gCholesterol: 95mgSodium: 1227mgPotassium: 944mgFiber: 4gSugar: 6gVitamin A: 3568IUVitamin C: 20mgCalcium: 121mgIron: 4mg
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