Boeuf Bourguignon

1 Reviews
100% would make this recipe again

Beef cooked in red wine with onions and mushrooms.

A classic French dish, but I've omitted the lard to make it healthier.

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Preparation : 30 min Cooking : 2 h 15 min
430 calories/serving

Ingredients

1.4 lb beef, outside round, or outside round, cut into 1,5 cm cubes
1/4 cup cornstarch 1.2 oz
4 tbsp margarine non-hydrogenated 2 oz
2 tbsp canola oil 1 fl.oz
1 onions, finely chopped 7.1 oz
3/4 cup red wine 6.1 fl.oz
3/4 cup beef broth 6.1 fl.oz
2 1/2 tsp herbes de Provence 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]
16 button (white) mushrooms, cut in quarters 7.8 oz
18 pearl onions 8.2 oz
1/2 cup water 4.2 fl.oz

Method

  1. Cut the meat into 1,5 cm cubes and coat them with the cornstarch. Chop the onion finely.
  2. Heat one third of the margarine and oil in a thick-bottom frying pan over medium heat. Sauté the onion until translucent. Then remove it and set aside.
  3. In the same pan, add another third of the margarine and oil, then add the cubes of beef and brown them over high heat 5-6 min until golden. Pour in the wine to deglaze, then pour in the warm broth. Put the onion back into the pan then add the herbs. Season with salt and pepper. Cook, covered, over very low heat for about 2 hours.
  4. While the meat simmers, blanch the pearl onions in boiling salted water 2-3 min and drain them in a colander, then rinse under cold running water and peel. Heat the remaining margarine in a saucepan over moderately high heat, then sauté the pearl onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add the water, then simmer, partially covered, until onions are tender, 15-20 min. If any liquid remains, boil a few more min, uncovered, stirring occasionally, until the liquid is reduced. Set aside.
  5. Meanwhile, cut the mushrooms in quarters. Heat the remaining oil in a pan over moderately high heat, then add the mushrooms and sauté, stirring, until golden-brown and any liquid mushrooms give off is evaporated, about 5 min. Season with salt and pepper. Set aside.
  6. Add the onions and mushrooms to the pan with the boeuf bourguignon after the meat has cooked about 2 h. Cook an additional 10 min. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (380 g)

Amount

% Daily Value

Calories

430

Fat

18 g

28 %

Saturated 3.6 g
+ Trans 0.3 g

20 %

Cholesterol

80 mg

Sodium

190 mg

8 %

Carbohydrate

20 g

7 %

Fibre

2 g

7 %

Sugars

6 g

Net Carbs

18 g

Protein

37 g

Vitamin A

10 %

Vitamin C

10 %

Calcium

5 %

Iron

34 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin D, Zinc
Good source of  :
Copper, Folacin, Magnesium, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K
Source of  :
Vitamin A
Low  :
Calories, Saturated Fat, Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2
Meat and Alternatives 4 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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