Lunch / Dinner
Beef Bourguignonne with Onions & Mushrooms
Beef bourguignonne [boor-gee-NYON] sounds fancy, but it's just beef simmered in wine. By using rib-eye steak, you can have this French-inspired stew ready in an hour!
FOR THE MEAT—
FOR THE STEW—
For braised dishes, a tightfitting lid is a must. It traps steam inside the pot, keeping the wine from evaporating. A tight lid of foil works too.
Preheat oven to 350°.
Sauté bacon in an ovenproof saucepan over medium heat until crisp, 8–10 minutes. Drain bacon on a paper-towel-lined plate. Dredge steak in 1/4 cup flour, then brown in bacon drippings. Remove steak and set aside.
Sweat carrot, onions, mushrooms, celery, and garlic in the same pan over medium-low heat until vegetables start to soften, about 5 minutes. Stir in tomato paste and thyme, cook for 2 minutes, then stir in 1 Tbsp. of flour. Add brandy; cook until liquid is almost evaporated.
Deglaze pan with wine and broth, stirring until sauce becomes smooth. Season with salt and pepper. Cover pan, transfer to oven, and bake 20 minutes. Add cooked bacon and steak to pan and return to oven. Bake 15 minutes.
Stir vinegar into stew. To serve, spoon bourguignonne over Buttered Parsley Noodles and garnish with parsley and lemon zest.
Dredge steak pieces in flour, then brown in bacon drippings. Remove steak and set aside.
Add browned steak back to the pan and return stew to the oven to finish cooking, 15 minutes more.
Per serving (without noodles)
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Cholesterol 65mg 21%
Sodium 302mg 12%
Carbs 26g 8%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.