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Beef Bourguignon

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 2 pounds Beef Roast
  • 1/4 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 3/4 cups slice Mushrooms
  • 2 tablespoons Tomato Paste
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon chop Thyme, Fresh
  • 1 whole Bay Leaf
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 cup slice Carrot

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 10 ounces
  • 536 Calories
  • 16g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 147mg Cholesterol
  • 792mg Sodium
  • 31g Total Carb
  • 6g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 56g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut roast into cubes, then toss with flour in medium bowl until evenly coated.
  2. Heat oil in large dutch oven over medium high heat.
  3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
  4. Transfer to separate bowl with slotted spoon.
  5. 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.
  6. Stir in beef and reduce heat.
  7. Cover and simmer 1 hour.
  8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.

Freeze For Later Cooking Directions

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?

  1. Toss beef cubes and flour in medium bowl until evenly coated.
  2. Heat oil in large dutch oven over medium high heat.
  3. Add beef in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes.
  4. Transfer to separate bowl with slotted spoon.
  5. 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.
  6. Stir in beef and reduce heat.
  7. Cover and simmer 1 hour.
  8. Stir in carrots, cover and simmer until beef and vegetables are fork tender about 30 minutes.
  9. Allow to cool.
  10. Divide among freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Warm on stovetop for 8-10 minutes, until heated through.

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