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 417.43 kcal ▲ High 21%
• Protein 46.45 g ↗ Good Source 93%
• Carbohydrate 22.74 g 8%
• Total Fat 15.84 g ▲ High 20%
• Saturated Fat 5.0 g ▲ High 25%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 120.15 mg ▲ High 40%
• Sodium 660.52 mg ▲ High 29%
• Dietary Fiber 4.25 g — Moderate 15%
• Total Sugars 9.33 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 148.46 mg — Moderate 11%
• Iron 5.57 mg ↗ Good Source 31%
• Potassium 214.2 mg ⌄ Low Source 5%
• Vitamin A 103.83 mcg — Moderate 12%
• Vitamin C 16.46 mg — Moderate 18%
• Vitamin D 0.09 mcg ⌄ Low Source 0%

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

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