Beef and Portobello Bourguignon
Kate Mathis
Bring a bit of French cuisine to the table with this tasty dinner. Slow-braised beef pairs perfectly with tender portobello mushrooms.
Triple-tested at the Good Housekeeping Research Institute
Nutritional Info (per serving)
- Calories440
- Total Fat18g
- Saturated Fat7g
- Cholesterol73mg
- Sodium730mg
- Total Carbohydrate37g
- Dietary Fiber8g
- Sugars--
- Protein33g
- Calcium--
Details
Yields 4 main-dish servings
Total Time: 1 hr 50 min
Ingredients
- 2 slice(s) bacon, chopped
- 1 lb beef chuck, trimmed and cut into 1 inch cubes
- Salt and pepper
- 1 lb jumbo onion, finely chopped
- 2 cloves garlic, crushed with press
- 3 tbsp all-purpose flour
- 2 cups dry red wine
- 1 cup water
- 1 lb carrots, cut into 1-inch chunks
- 30 oz portobello mushroom caps, cut into 1/4 inch wide slices
- 2 tsp fresh rosemary leaves, finely chopped, plus additional leaves for garnish
Directions
1. Preheat oven to 350 degrees F. In 5- to 6-quart Dutch oven or heavy saucepot, cook bacon on medium-high 5 minutes or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain; do not remove Dutch oven from heat. Season beef with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add to Dutch oven in single layer; cook 5 minutes or until browned on all sides, turning meat to brown evenly. With slotted spoon, transfer beef to large bowl; do not remove Dutch oven from heat.
2. Add onion and garlic and cook 5 minutes or until tender, stirring occasionally. Add flour and cook 1 minute, stirring constantly. Gradually add wine and water, stirring constantly. Heat to boiling on high. Add carrots and reserved beef with accumulated juices. Cover tightly and place in oven. Bake 1 hour to 1 hour 15 minutes or until beef is tender.
3. Uncover and stir in mushrooms and rosemary. Cover and bake 30 to 35 minutes or until mushrooms are tender. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Makes about 8 cups. (Can be prepared to this point up to 2 days ahead; transfer to an airtight container and refrigerate. Reheat before serving.) Divide among serving dishes and garnish with reserved bacon and rosemary leaves.
Reprinted with permission of Hearst Communications, Inc. Originally published at www.goodhousekeeping.com
