Beef Stew or Beef Bourguignon Recipe
Ingredients
- 3 tbsp flour
- hefty amount of salt and pepper
- 5 lb. beef chuck, cut into 16 to 24 pieces (trim the fat)
- 2 tbsp olive oil
- 6 oz. tomato paste
- 2 stalks of celery, cut into 3-inch lengths
- 1 medium onion, cut into 8 pieces
- 750 ml bottle red wine (good quality Pinot Noir or Syrah)
- ½ cup beef broth (more for the days following as it will thicken)
- 2 bay leaves
- 8 to 10 carrots, peeled and cut into 3-inch pieces
- 1½ lbs. turnips or potatoes, peeled and quartered
- 12 to 24 oz. egg noodles
- 4 to 6 tbsp salted butter
- ½ cup fresh flat-leaf parsley, chopped-optional
Directions
- Preheat the oven to 325 and in a bowl, toss flour, salt/pepper and beef pieces. Heat the oil in a large pot (Dutch oven) over medium and (in batches) brown the beef, 8 to 10 minutes. Transfer the beef to a plate. Add the tomato paste, celery, onion, wine, broth, bay leaves and 1½ cups of water to the pot. Return the beef to the pot and bring to a boil. Cover and transfer to the oven for 2 hours.
- Add the turnips (and/or potatoes) and carrots, cover and return to the oven for another 45 to 60 minutes, until the vegetables are tender. If the stew is too thin, simmer uncovered for 5 to 10 minutes, until thickened.
- Twenty minutes before the stew is finished, cook the egg noodles according to the package directions and then add salt, butter and parsley. I added these directly to the stew instead of keeping them separate. I also added more salt in the end but do so to your taste of course. Remember to remove the bay leaves. This is also great over mashed potatoes or with crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 604g | |
| Recipe makes 8 servings | |
| Calories 1019 | |
| Calories from Fat 376 | 37% |
| Total Fat 42.1g | 53% |
| Saturated Fat 15.29g | 61% |
| Trans Fat 0.04g | |
| Cholesterol 220mg | 73% |
| Sodium 545mg | 23% |
| Potassium 1611mg | 46% |
| Total Carbs 66.09g | 18% |
| Dietary Fiber 6.5g | 22% |
| Sugars 10.61g | 7% |
| Protein 74.06g | 118% |
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Reviews
February 19, 2010
Being French from Bourgogne, I certainly appreciate this great easy recipe!
Thanks for sharing!
Robert-GillesI've cooked/tasted this recipe!
September 20, 2011
I used quinoa instead of egg noodles and unfortunately didn't use the red wine which definitely changed some of the flavour, but it was still a hearty, basic stew.I've cooked/tasted this recipe!This is a variation
Comments
February 27, 2012TROJAN VIRUS AT the gourmondia link above (Anie Stewart) When I went to this site, I got a T R O J A N V I R U S message that my antivirus software detected the virus and blocked it.
- February 12, 2012I enjoyed preparing this cuisine and so excited on the result of its taste. It turned out to be exactly as expected! The menu is quite similar to the above image and tastes so delightful even to my friends. I also like “Blackberry Pork Tenderloin” and “Fried beef fillet with morel mushrooms and Venice balsam” that I've searched at www.gourmandia.net and www.allthemeat.com. You may also take a glance at those sites for more exciting recipes. Enjoy!!1 reply
