Beef Bourguignon

Serves: 8
Total Calories: 555


1 head garlic
2 tablespoons dry red wine
4 tablespoons bacon bits
3 1/2 pounds boneless beef flank steaks cut into 1 1/2 inch pieces
1/4 cup polyunsaturated oil
1 onion, chopped
1 large carrot, chopped
1 rib celery, diced
3 tablespoons flour
4 tablespoons tomato paste
1 teaspoon thyme
1 teaspoon sage
1 teaspoon oregano
1 teaspoon rosemary
3 bay leaves
2 cups dry red wine
3 cups low salt beef stock base
12 ounces canned pearl onions
12 ounces shiitake mushrooms, stemmed and quartered


Cut the top ½ inch from the garlic head. Place the garlic in a piece of foil, pour 2 tablespoons of wine over the garlic, wrap the foil around garlic and roast for 45 minutes. Cool the garlic and press to remove the garlic from the skin.

Working in batches, brown the meat in the oil over medium high heat until dark and crispy and then it set aside. Drain off any fat from the pan. Reduce the heat to medium low and add the onion, carrot and celery and sauté until softened. Add the tomato paste, thyme, sage, oregano and rosemary and stir. Add the bay leaves and 2 cups of dry red wine and simmer for 15 minutes. Add the beef stock and the meat, cover and simmer for 1 ½ hours. Add the onions and mushrooms, cover and simmer for 15 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 555
Calories from Fat: 1

This Beef Bourguignon recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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