Boeuf Bourguignon

Name: Boeuf Bourguignon
Cuisine: European, French, Mediterranean
Ingredients: 2 pieces (4 oz) bacon, finely chopped; 1 ½ lbs lean stew beef, cut into 2” cubes; ½ cup full-bodied red wine; ½ cup beef stock; 1 tbsp tomato paste; 2 carrots, peeled and cut into ½” cubes; 18 to 24 pearled onions, peeled (we recommend using frozen); 2 cloves garlic, peeled; 1 sprig fresh thyme, plus more for garnish; 1 sprig fresh rosemary; 1 bay leaf; 12 oz new potatoes, about 1-2” in diameter; 1 tbsp butter

6 steps

Updated at: Thu, 17 Aug 2023 02:36:01 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories503.9 kcal (25%)

Total Fat22.4 g (32%)

Carbs25.1 g (10%)

Sugars4.8 g (5%)

Protein43.9 g (88%)

Sodium416.9 mg (21%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 piecesbacon

finely chopped

1.5 lbslean stew beef

cut into 2” cubes

½ cupfull-bodied red wine

½ cupbeef stock

1 Tbsptomato paste

2carrots

peeled and cut into 1/2” cubes

18pearled onions

peeled, recommend, frozen

2cloves garlic

peeled

1 sprigfresh thyme

plus more for garnish

1 sprigfresh rosemary

1bay leaf

12 oznew potatoes

about 1-2” in diameter

1 Tbspbutter

Instructions

Step 1

1) Transfer 4 oz bacon to a Suvie pan, insert into the bottom zone of Suvie, and broil for 10-15 minutes, stirring halfway through, until browned and crisp.

Step 2

2) Remove pan from Suvie and whisk 1/2 cup red wine, 1/2 cup beef stock, and 1 tbsp tomato paste into the pan with the bacon. Generously season beef on all sides with salt and pepper.

Step 3

3) Add the beef, carrots, onions, garlic, thyme, rosemary, and bay leaf to the Suvie pan with the red wine mixture, making sure all are partially submerged (add additional beef stock as needed to fill the pan). Return pan to Suvie. Enter cook settings and Cook Now or Schedule.

Step 4

4) Place 12 oz potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with the lid and place the pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Step 5

5) After the cook, remove and discard the garlic, thyme, rosemary, and bay leaf. Season stew with salt and pepper to taste.

Step 6

6) Cut potatoes in half, toss with the butter, and season with salt to taste. Divide potatoes between four bowls. Ladle the bourguignon over the potatoes. Top with additional fresh thyme leaves as garnish and enjoy!

View on blog.suvie.com

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