Weeknight Beef Bourguignon

1. 1

   In a medium bowl, toss the beef pieces with the salt and pepper; set aside.

2. 2

   In a Dutch oven over medium-high heat, cook the bacon until the fat renders and the bacon starts to brown, 7 to 8 minutes. Add the seasoned beef to the bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add the onion and cook, stirring often, until it begins to soften, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

3. 3

   Add the mushrooms and tomato paste and cook, stirring occasionally, for 4 minutes. Stir in the broth, wine, and carrots and bring to a boil. Reduce the heat to low. Cover and cook for 40 to 45 minutes, or until the beef is fork-tender.

4. 4

   Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in the flour until fully combined and smooth. Stir the flour mixture back into the beef mixture and cook, stirring constantly, until slightly thickened, 4 to 5 minutes. Sprinkle with the chopped parsley and serve immediately.

• Calories 417.7 kcal High
• Protein 46.49 g Good Source
• Carbs 22.69 g Moderate
• Total Fat 15.79 g High
• Saturated Fat 5.0 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 120.15 mg High
• Sodium 627.12 mg High
• Fiber 4.34 g Moderate
• Sugar 9.33 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 148.42 mg Moderate
• Iron 5.57 mg Good Source
• Potassium 214.29 mg Low Source
• Vitamin A 103.69 mcg_rae Moderate
• Vitamin C 16.59 mg Moderate
• Vitamin D 0.09 mcg Low Source

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

• Wheat 🌾
• Gluten
• Sulfites
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷