Beef Bourguignon

A supper dish you can make on the weekend and reheat during the week

By Beef Information Centre
The Hamilton Spectator

Makes 6 servings

Beef bourguignon is the French term for "as prepared in Burgundy," one of France's most famous gastronomic regions. Beef is braised in red wine and usually garnished with small mushrooms and white onions.

It is a traditional favourite for entertaining -- turning an inexpensive cut of beef into an elegant meal.

4 slices bacon, diced

2 medium onions, cut lengthwise into slices

1/2 lb (225 g) mushrooms, halved

2 lb (900 g) stewing beef cubes

3 tbsp (45 mL)) all-purpose flour

3 garlic cloves, minced

1 1/2 cups (375 mL) each red wine and beef broth

1 bay leaf

1 tsp (5 mL) dried thyme

1/2 tsp (2 mL) each salt and pepper

Pan-fry bacon in a Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon; set aside. Saute onion and mushrooms in bacon fat until just browned. Remove vegetables; set aside.

Brown beef in two batches, adding some vegetable oil, if necessary. Sprinkle flour over browned meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.

Cook covered, in a pre-heated 325 F (165 C) oven for 2 hours. Add reserved bacon, onion and mushrooms; cook 30 minutes longer.

The bourguignon can be cooled and refrigerated at this point. To serve, gently re-heat on the stove top or in the oven.

Nutrition per serving: 381 calories; 19 g fat; 41 g protein; 9 g carbohydrates; 1 g fibre