This twist on one of Julia's classics will have your house smelling wonderful and satisfying that fancy food craving in no time. All with half of the effort!
4
Servings
14
Ingredients
14
Comments
Ingredients
- 2 pounds Beef Roast
- ¼ cups Flour, All-Purpose
- 1 tablespoon Olive Oil
- 14 fluid ounces Beef Bone Broth/Stock
- 1 cup Red Wine
- 16 ounces White Pearl Onions, Frozen
- 2 ¾ cups slice Mushrooms
- 2 tablespoons Tomato Paste
- 4 teaspoons mince Garlic, Cloves
- 1 tablespoon chop Thyme, Fresh
- 1 whole Bay Leaf
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 cup slice Carrot
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Toss beef cubes and flour in medium bowl until evenly coated.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cut roast into cubes, then toss with flour in medium bowl until evenly coated.
- Heat oil in large dutch oven over medium high heat.
- Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
- Transfer to separate bowl with slotted spoon.
- Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaves, salt and pepper to dutch oven, bring to a boil, scraping up browned bits from bottom of the pot.
- Stir in beef and reduce heat.
- Cover and simmer 1 hour.
- Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 10 ounces Amount Per Serving
- Calories
- 536
- Total Fat
- 16g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 147mg
- Sodium
- 792mg
- Total Carbohydrates
- 31g
- Fiber
- 6g
- Sugar
- 10g
- Protein
- 56g
- WW Freestyle
- 10
14 Comments
Join the discussionI love this dish, especially during the colder months. Yours looks great — thanks for sharing!
This is one of my favorite dishes… and one of 2 recipes I have ever made out of Mastering The Art Of French Cooking. (I also did a cassoulet)
I can’t say the name of this dish without doing it in Julia’s voice, and pronouncing it in the French way.
Yum, I love beef bourguignon! (did you say it with Julia’s accent too?). Thanks for linking up with It’s a Keeper. I’m co-hosting today over at http://www.shugarysweets.com; stop on by!
Here she is 🙂 http://www.youtube.com/watch?v…
What can I sub for the red wine?
You can just use more beef broth.
Thanks! I’m off to watch the video now!!
Hi,
I am new to this site, and to the whole freezer meal idea, altough I am LOVING IT!! Anyways, is this recipe freezable, and if yes, can I have instructions on doing that?
Thanks for this awesome site :o)
Welcome! If you read through the recipe above the freezer instructions are below the recipe directions
How well do the mushrooms reheat? Mushrooms often tend to get rubbery, in my experience, when not cooked fresh.
I think they turn out fine just like any other mushrooms in a stew.
The flavors on this are spot on. Delicious! Going into my rotation, thank you!!
Nice Michele! So glad this going in your rotation!