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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days. | 2. Preheat oven to 300 degrees F (150 degrees C). | 3. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside. | 4. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade. | 5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes. | 6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish. | 7. Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste. | 8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
burgundy wine	3	cups		-	-	-	-
brandy	2	tablespoons		-	-	-	-
onion	2		sliced	128.0	29.888	3.52	0.32
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
bay leaf	1			-	-	-	-
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
black peppercorn	10			-	-	-	-
salt	1	teaspoon		-	-	-	-
beef chuck roast	2	pounds	cubed	1632.0037	0.0	173.8991	104.0856
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
bacon	1/4	pound	cubed	256.28	2.1432	18.0757	19.1983
onion	2		chopped	128.0	29.888	3.52	0.32
purpose flour	3	tablespoons		-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
garlic	2	cloves	crushed	4.47	0.9918	0.1908	0.015
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
salt pepper	to taste			-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
mushroom	1	pound	sliced	154.2216	30.799	10.1605	2.2226

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.