Skip to main content
Close

Print This Recipe

Beef Bourguignon

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    34 minutes

Ingredients

Bourguignon (pronounced bur-geen-yohn) is a hearty French stew, fabulous on a cold winter's night. It's traditionally prepared with a red Burgundy wine, made from Pinot noir grapes, and stew meat, which needs to cook a long time. Our streamlined version calls for strip steak, which cooks quickly. For a delicious splurge, try the dish with filet mignon. Serve with buttered egg noodles, mashed potatoes, or rice. Recipe may be frozen and halved.
1 (4-oz.) pkg. diced pancetta
1 1/2 lb. strip steak or filet mignon, cut into 1" chunks
1 (8-oz.) sliced baby bella or white mushrooms
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1 1/2 tsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried thyme
2 cups dry red wine, such as Pinot Noir, Merlot, or Burgundy
1/2 (1-lb.) bag frozen pearl onions
1 Tbsp. tomato paste
1/2 tsp. dry mustard powder
2 Tbsp. flour
1 1/2 cup low-sodium beef broth
2 Tbsp. thinly sliced chives (optional)
Beef Bourguignon

Directions

1. In a large soup pot over medium-high heat, cook and stir pancetta until crispy,about 3 to 5 minutes.
2. Add beef and cook until seared on most sides, about 7 to 10 minutes. Using a slotted spoon, transfer beef and pancetta to a plate. Set aside.
3. Add mushrooms, carrots, parsnips, garlic, salt, pepper, and thyme to pot and cook over medium-high heat, stirring occasionally, until mushrooms start to release some liquid, about 8 to 10 minutes. If mixture starts to brown too quickly, reduce heat to medium.
4. Add wine and onions to pot and bring to a simmer. Cook until carrots are tender,about 5 to 6 minutes.
5. In a small bowl, whisk together tomato paste, mustard, flour, and beef broth and set aside. When carrots are tender, stir in beef broth mixture. Stir until mixture comes to a simmer and thickens slightly.
6. Return beef and pancetta to pot and heat to cook through, about 2 to 3 minutes. Divide among four bowls and garnish with chives.
Source: Hannaford fresh Magazine, January - February 2008

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 770 kcal (39%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (51%)
Saturated Fat 12 g (60%)
Cholesterol 160 mg (53%)
Sodium 600 mg (25%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 3 g (12%)
Protein 56 g (93%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron 13 mg (72%)
loading