2014年12月31日
Beef Burgundy
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
We dropped the bacon — a classic ingredient in a French-style beef stew — but couldn’t bear to trade juicy beef chuck for tougher round, even though chuck is a bit fattier. Instead, we added lots more vegetables, like fresh mushrooms, carrots, and frozen peas, to stretch the meat.
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Nutritional Information
Calories330
Total Fat11g
Saturated Fat3g
Cholesterol52mg
Sodium475mg
Total Carbohydrate26g
Dietary Fiber7g
Sugars--
Protein32g
Calcium--
beef burgundy
James Baigrie
Serves: 8
Yields: 8 main-dish servings
Total Time: 2 hr 15 min
Prep Time: 45 min
Cook Time: 1 hr 30 min
Oven Temp: 325
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks
3 large carrots, cut into 1-inch pieces
3 clove(s) garlic, crushed with side of chef’s knife
1 large onion, cut into 1-inch pieces
2 tablespoon(s) all-purpose flour
2 tablespoon(s) tomato paste
3/4 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 cup(s) dry red wine
4 sprig(s) fresh thyme
2 package(s) (10-ounce) mushrooms, each mushroom cut in half
1 bag(s) (16-ounce) frozen peas
Directions
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef Corrugated Display Manufacturer dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F.
To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.
triple-tested at the Good Housekeeping Research Institute
We dropped the bacon — a classic ingredient in a French-style beef stew — but couldn’t bear to trade juicy beef chuck for tougher round, even though chuck is a bit fattier. Instead, we added lots more vegetables, like fresh mushrooms, carrots, and frozen peas, to stretch the meat.
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories330
Total Fat11g
Saturated Fat3g
Cholesterol52mg
Sodium475mg
Total Carbohydrate26g
Dietary Fiber7g
Sugars--
Protein32g
Calcium--
beef burgundy
James Baigrie
Serves: 8
Yields: 8 main-dish servings
Total Time: 2 hr 15 min
Prep Time: 45 min
Cook Time: 1 hr 30 min
Oven Temp: 325
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks
3 large carrots, cut into 1-inch pieces
3 clove(s) garlic, crushed with side of chef’s knife
1 large onion, cut into 1-inch pieces
2 tablespoon(s) all-purpose flour
2 tablespoon(s) tomato paste
3/4 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 cup(s) dry red wine
4 sprig(s) fresh thyme
2 package(s) (10-ounce) mushrooms, each mushroom cut in half
1 bag(s) (16-ounce) frozen peas
Directions
In 5- to 6-quart Dutch oven, heat oil on medium-high until hot. Pat beef Corrugated Display Manufacturer dry with paper towels. Add beef, in 2 batches, and cook 5 to 6 minutes per batch or until well browned on all sides. With slotted spoon, transfer beef to medium bowl. Preheat oven to 325 degrees F.
To drippings in Dutch oven, add carrots, garlic, and onion, and cook 10 minutes or until vegetables are browned and tender, stirring occasionally. Stir in flour, tomato paste, 3/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper; cook 1 minute, stirring. Add wine and heat to boiling, stirring until browned bits are loosened from bottom of Dutch oven.
Return meat and any meat juices in bowl to Dutch oven. Add thyme and mushrooms; heat to boiling. Cover and bake 1 1/2 hours or until meat is fork-tender, stirring once. Discard thyme sprigs. Just before stew is done, cook peas as label directs. Stir in peas.
Posted by え之 at
16:19
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