Name: Beef Bourguignon
Total time: 4 h 15 min
Yield: 8 servings
Ingredients: 1¼ lb boneless beef chuck (weighed after trimming every bit of visible fat and gristle), cut into 1½-inch cubes; 1 tbsp olive oil; 1½ lb white mushrooms, quartered; 1 large onion, chopped; 1 lb carrots, peeled and cut into 1-inch pieces; ¾ tsp garlic powder; 2 tbsp tomato paste; 3 tbsp all-purpose flour (23 g); 2 cups dry red wine, such as Pinot Noir; 2 cups low-sodium beef broth; 1 tsp dried thyme; 2 bay leaves; 12 oz frozen pearl onions; 1 tsp salt; 1 tsp black pepper; 2 tbsp chopped fresh parsley

Ingredients

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1¼ lb boneless beef chuck (weighed after trimming every bit of visible fat and gristle), cut into 1½-inch cubes
1 tbsp olive oil
1½ lb white mushrooms, quartered
1 large onion, chopped
1 lb carrots, peeled and cut into 1-inch pieces
¾ tsp garlic powder
2 tbsp tomato paste
3 tbsp all-purpose flour
2 cups dry red wine, such as Pinot Noir
2 cups low-sodium beef broth
1 tsp dried thyme
2 bay leaves
12 oz frozen pearl onions
1 tsp salt
1 tsp black pepper
2 tbsp chopped fresh parsley

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 8

Calories204

Total fat	6.6 g
Saturated fat	2.2 g
Sodium	531 mg
Total carbohydrate	17.1 g
Dietary fiber	3.7 g
Total sugars	7.2 g
Protein	19.9 g

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