Boeuf Bourguignon with Mushrooms and Red Wine
Boeuf Bourguignon with Mushrooms and Red Wine - French classic on stove or in slow cooker
Healthy, because
Even smarter
Nutritional values
Beef is the perfect source of protein, iron and zinc. The combination helps to build muscle, gives you energy and strengthens the immune system. Onions and garlic are considered to lower blood pressure and have an antibacterial effect. Bioactive phenols from red wine protect the heart and vessels.
It is worth spending a little more on meat and buying it from controlled or organic farms: The taste is usually more intense and the meat doesn't "shrink" when cooked. If children eat with you or you want to avoid alcohol, you can also prepare boeuf bourguignon without red wine. Instead, use 16 ounces of vegetable broth and 8 ounces of red grape juice.
(Percentage of daily recommendation)
| Calorie | 446 kcal | (21 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 740 mg | (19 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 131 mg |
Ingredients
- Ingredients
- 2 ¾ lbs lean Beef (such as from the leg or stew meat)
- 4 large onions
- 5 garlic cloves
- 3 Tbsps vegetable oil
- salt
- peppers
- 2 Tbsps Pastry flour
- 1 ½ pints Red wine
- 4 sprigs thyme
- 4 bay leaves
- 12 ozs button Mushroom
- 12 ozs Pearl onion
- ½ bunch parsley
Kitchen utensils
Preparation steps
Rinse the meat, pat dry with paper towels, and cut into 3/4-inch cubes.
Peel the onion and chop finely. Peel garlic.
Heat 2 tablespoons oil in a large heavy pot. Brown the meat in batches over high heat, stirring frequently, until browned. Transfer each batch to a sieve set over a bowl to collect the juices.
Add the onion and whole garlic cloves to the pan and sauté over medium heat, stirring frequently, until light golden, about 5 minutes.
Return meat to pan, season with salt and pepper and sprinkle with flour. Cook briefly, stirring, until combined.
Pour red wine, 1 cup water and the accumulated meat juices into the pot. Rinse thyme, shake dry and add to the pot along with the bay leaves. Cover and simmer over low heat until meat is very tender, about 2 1/4 hours. Alternately, add to a slow cooker, cover and cook on low for 7-8 hours, or on high for 4-5 hours
Meanwhile, clean the mushrooms, cutting any large ones in half.
Cook pearl onions in boiling salted water until skins loosen, about 5 minutes, then drain and peel when cool enough to handle.
Heat the remaining oil in a pan over medium heat. Sauté mushrooms and pearl onions, stirring frequently, until softened, 3 to 4 minutes.
When meat has finished cooking, add mushrooms and pearl onions to pot and cook over medium heat until tender, about 30 minutes more on stovetop, and 1 hour more in slow cooker
Meanwhile, rinse parsley, shake dry, pluck leaves and coarsely chop. Season boeuf Bourguignon with salt and pepper, top with parsley and serve.
