A classic French comfort dish – tender chunks of beef, mushrooms and onions is an aromatic red wine sauce.

Makes 8 servings.

Prep Time: 20 minutes
Cook Time: 2 hours

Nutritional Information

For 1 serving
Calories: 283
Sodium: 290mg
Fat: 14g
Carbohydrates: 12g
Cholesterol: 63mg
Fiber: 2g
Protein: 22g

Beef Bourguignon

• Low Calorie  • Low Sodium

Ingredients

1 tablespoon oil
1 1/2 pounds beef stew meat, cut into 1- to 1 1/2-inch cubes
4 slices bacon, coarsely chopped
1 cup chopped carrots
1 clove garlic, finely chopped
1 teaspoon McCormick® Gourmet Collection Thyme Leaves
1 leaf McCormick® Gourmet Collection Bay Leaves, Turkish
2 cups Kitchen Basics® Original Beef Stock
1 cup dry red wine
1/4 cup flour
1 tablespoon tomato paste
1 pound mushrooms, quartered
1 package (16 ounces) frozen pearl onions, thawed

Directions

1. Preheat oven to 350°F. Heat oil in 5-quart Dutch oven on medium heat. Add beef in batches; cook until browned on all sides. Remove beef. Add bacon to Dutch oven; cook and stir until lightly browned. Add carrots, garlic, thyme and bay leaf; cook and stir 5 minutes.

2. Mix stock, wine, flour and tomato paste in medium bowl until well blended. Add to Dutch oven. Bring to boil. Add beef, mushrooms and onions; mix well. Cover.

3. Place Dutch oven in oven. Cook 1 1/2 hours or until beef is tender. Season to taste, as desired. Remove bay leaf before serving.

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