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Beef Bourguignon
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2 H 45 mins
Cooking Time
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15 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 440.0 |
| Calcium (g) | 4.0 % |
| Carbohydrates (g) | 11.0 g |
| Cholesterol (g) | 110.0 mg |
| Fat (g) | 28.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 15.0 % |
| Protein (g) | 29.0 g |
| Saturated Fat (g) | 10.0 g |
| Sodium (g) | 770.0 mg |
| Sugars (g) | 4.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Cook bacon until crisp in dutch oven or heavy bottomed saucepot. Remove bacon and reserve drippings. Coarsely chop bacon, set aside.
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Cook pearl onions in reserved drippings, stirring frequently, until browned. Remove onions with slotted; set aside.
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Season beef, if desired, with salt and pepper.Brown in reserved drippings, in batches, if necessary. Remove with slotted spoon; set aside.
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Stir onions and mushrooms into dutch oven and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Stir in tomato paste and cook, stirring 1 minute. Add wine and bring to a boil. Stir in water, Knorr® Au Jus gravy mix and bay leaf. Return beef and to dutch oven and bring to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours, stirring occasionally.
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Stir in pearl onions. Cook covered beef and onions are tender, about 40 minutes. Stir in bacon and simmer until heated through, about 3 minutes.
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