Weeknight Boeuf Bourguignon

Weeknight Boeuf Bourguignon
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1 users rated this recipe an average rating of 3.0
Makes:
4 servings
Yields:
1 1/3 cups each
Prep:
30 mins
Cook:
10 mins
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Weeknight Boeuf Bourguignon

Ingredients
12
ounces boneless beef sirloin steak
1
tablespoon olive oil
1
cup thinly sliced carrots (2 medium)
1/2
cup thinly sliced celery (1 stalk)
2
cloves garlic, minced
1
cup frozen small whole onions
1
ounce dried chanterelle mushrooms, rinsed and chopped
2 3/4
cups lower-sodium beef broth
3/4
cup dry red wine
1/2
of a 6-ounce can (1/3 cup) tomato paste
1
teaspoon dried herbes de Provence, crushed
1/4
teaspoon ground black pepper

Directions

  1. Trim fat from meat. Cut meat into thin bite-size strips. In a 4-quart nonstick Dutch oven heat 2 teaspoons of the oil over medium-high heat. Add meat; cook until brown. Remove meat from Dutch oven. Add the remaining 1 teaspoon oil to Dutch oven; add carrots, celery, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Return meat to Dutch oven; add onions and dried mushrooms.
  2. In a medium bowl whisk together broth, wine, tomato paste, herbes de Provence, and pepper until smooth. Stir broth mixture into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes to blend flavors.

Nutrition Facts

(Weeknight Boeuf Bourguignon)
    Per serving:
  • 265 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 52 mg chol.,
  • 525 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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