Beef Bourguignon, made easily

Servings: 6

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 lbs cubed stew meat
• 4 tablespoons butter
• 1 onion, chopped
• 1 red pepper, diced
• 3 garlic cloves, minced
• 1 lb button mushroom (Cleaned left whole)
• 1 lb white pearl onion, peeled  ( or bag of frozen, thawed)
• 4 carrots, peeled and sliced into 1/2 inch pieces
• 2 cups red wine
• 1 bay leaf
• 3 tablespoons chopped fresh parsley (or 3 tsp dried)
• 1 teaspoon dried thyme

Directions:

1. In a small bowl, combine the flour, salt and ground black pepper.
2. Coat the beef cubes with this mixture.
3. Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).
4. Add the meat and brown well on all sides.
5. Add the onion, carrots, mushrooms, red pepper, and garlic to it.
6. Saute for 5 to 10 minutes, or until onion is tender.
7. Add the wine, bay leaf, parsley, and thyme.
8. Bake, covered, at 350 degrees for 2 1/2 hours.
9. Remove cover and bake for 30 more minutes.
10. If needed add more wine, chicken broth, or water.
11. Garnish with parsley and crumbled bacon
     
12. Serving Size: 1 (359 g)
13. Servings Per Recipe: 8

    Amount Per Serving

    % Daily Value

    Calories 321.5

     

    Calories from Fat 101

    31%

    Total Fat 11.3 g

    17%

    Saturated Fat 5.9 g

    29%

    Cholesterol 87.8 mg

    29%

    Sodium 462.9 mg

    19%

    Total Carbohydrate 17.7 g

    5%

    Dietary Fiber 3.2 g

    13%

    Sugars 6.6 g

    26%

    Protein 28.3 g

    56%