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Beef Bourguignon Recipe

Beef Bourguignon Recipe

6 servings



1 1/2 pounds beef eye of round, fat trimmed, cubed

1 tablespoon olive oil

1/4 cup all purpose flour

1 cup each: reduced-sodium beef broth, burgundy wine or water

1 1/2 cups peeled pearl onions

3 cups sliced carrots

8 ounces small whole mushrooms

1 teaspoon each: dried marjoram and thyme leaves

2 bay leaves

1/2 teaspoon each: salt and pepper

12 ounces egg noodles, cooked, warm


Saute beef in oil in Dutch oven until browned, about 10 minutes, stir in flour and cook 1 minute. Add broth and wine, heat to boiling. Transfer to oven and bake, covered, at 350 degrees until beef is very tender, 1 to 1 1/2 hours, adding vegetables, herbs, salt and pepper during last 30 minutes. Discard bay leaves. Serve over noodles.


Per Serving:

Calories: 522

% of calories from fat: 25

Fat (gm): 14.3

Saturated fat (gm): 4.6

Cholesterol (gm): 96.5

Sodium (mg): 309

Protein (gm): 35.3

Carbohydrate (gm): 55

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