Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup Pinot Noir or dry red wine
- 1 pound lean sirloin steak, cut into chunks
- 3 slices turkey bacon
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 1 (14-ounce) can low-salt beef broth
- 1 (8-ounce) container sliced fresh mushrooms
- 1 cup diced tomato
Directions
Pour wine over steak and refrigerate 30 minutes.
Cook bacon in a large Dutch oven coated with cooking spray 3 minutes on each side or until browned.
Remove, cool and crumble; set aside.
Deglaze the pan with 3 tablespoons of red wine from marinade and cook on high heat for 1 minute, scraping the bottom of the pan.
Add the beef and cook 5 minutes or until browned; remove beef from pot and set aside.
Add onion, garlic and next 4 ingredients; cover and simmer 20 minutes, stirring occasionally.
Add mushrooms, beef, crumbled bacon and diced tomatoes and increase to medium heat; cook 10 more minutes.
Serve with rice or potatoes, or try this: toast thick-sliced French bread. Cut a raw garlic clove in half and rub the toasted bread with the garlic. Serve the Beef Bourguignon over the bread.