lunch

classic beef burgundy

Name: classic beef burgundy
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 pounds beef stew meat, cut in cubes; 1 cube of chicken or beef stock; bouquet garni; 3 large carrots, cut in thick julienne or slices; cooked Tagliatelle; ¼ cup all-purpose flour; 1 medium onion – chopped; 1/2 cup Pancetta or bacon, cut in thin strips; 1/2 bottle red wine (Côtes du Rhône is the best)

“You can never have too many main course recipes, so give classic beef burgundy a try. This recipe serves 8. Watching your figure? This dairy free recipe has 490 calories, 44g of protein, and 16g of fat per serving. For $3.21 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. If you have onion, beef stock, carrots, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon), Burgundy Beef, and Beef Burgundy.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Beef stew meatcut in cubes3 lb
Beef stock1 cube
Bouquet garni8 servings
Carrotslarge, cut in thick julienne or slices3 large
Tagliatelle8 servings
Flour¼ cup
Onionmedium1 medium
Pancettacut in thin strips½ cup
Red wineCôtes du Rhône is the best½ bottle

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
In a large cast iron cocotte, fry the bacon until golden brown, set aside.Brown the beef for a few minutes on high heat, add the onion, then the flour, mix together and heatfor 1-2 minutes.
2
Add the carrots and the red wine. Cover the meat with water and add the bouquet garni, bacon,chicken stock cube, salt and pepper to taste. Bring to a boil, then cook for 2-3 hours on low heat,uncovered remove the bouquet garni.
3
Serve with fresh tagliatelles or steamed potatoes.