Beef Bourguignon
-
Cook
mins -
Difficulty
-
Makes
-
Marinate time
mins -
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 4 slices thick cut bacon
- 1 cup frozen pearl onions, thawed
- 1 lb. boneless chuck roast or stew meat, cubed
- 1 package (10 oz.) mushrooms, quartered
- 1 medium onion, finely chopped
- 1 Tbsp. tomato paste
- 1/2 cup dry red wine
- 1 cup water
- 1 package Knorr® Au Jus gravy mix
- 1 bay leaf
NUTRITIONAL INFORMATION
Amount per serving
Calories440
Calories from Fat260
Total Fat28g
Saturated Fat10g
Trans Fat0g
Cholesterol110mg
Sodium770mg
Total Carbs11g
Dietary Fiber2g
Sugars4g
Protein29g
Calcium4%
Iron15%
Vitamin C8%
Vitamin A2%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Cook bacon until crisp in dutch oven or heavy bottomed saucepot. Remove bacon and reserve drippings. Coarsely chop bacon, set aside.
- 2 Cook pearl onions in reserved drippings, stirring frequently, until browned. Remove onions with slotted; set aside.
- 3 Season beef, if desired, with salt and pepper.Brown in reserved drippings, in batches, if necessary. Remove with slotted spoon; set aside.
- 4 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.
- 5 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.