Beef Bourguignon III

1. 1

   In a medium bowl, mix the beef, wine, parsley, thyme, and bay leaf. Marinate for 3 hours.

2. 2

   Remove the beef; strain and save the marinade. Melt 4 tablespoons butter in a large heavy saucepan over medium-high heat. Sauté the sliced onion until tender. Stir in the beef and cook until evenly browned. Remove the beef and onion and set aside. Add the flour to the pan and cook, stirring, until browned. Gradually stir in the beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover and simmer for 3 hours.

3. 3

   Melt 2 tablespoons butter in a medium skillet over medium-high heat. Stir in the bacon and small onions and sauté until the onions are tender. Add the mushrooms and continue cooking until the mushrooms are golden brown. Serve as a garnish.

• Calories 387.05 kcal Moderate
• Protein 45.11 g Good Source
• Carbs 11.64 g Moderate
• Total Fat 17.83 g High
• Saturated Fat 9.56 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 117.79 mg High
• Sodium 555.76 mg High
• Fiber 0.97 g Low Source
• Sugar 6.19 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 71.8 mg Low Source
• Iron 3.99 mg Good Source
• Potassium 69.43 mg Low Source
• Vitamin A 86.85 mcg_rae Low Source
• Vitamin C 6.8 mg Low Source
• Vitamin D 0.09 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Onions 🧅
• Alcohol 🚫🍷