When we married four decades ago, I found this bourguignon recipe in a French cookbook. My husband and I still serve it for very special occasions. Lyn Robitaille, East Hartland, Connecticut.
1 inch Boneless beef chuck roast , cut into 1 cubes
4 tablespoon Olive Oil, Divided
2 Garlic Cloves, Minced
2.5 cup Burgundy wine or beef broth
3 cup Beef broth
0.25 teaspoon Cup minced fresh parsley or 4 dried parsley flakes
2 Bay leaves
1 Package frozen pearl onions
3 Bacon strips, chopped
8 sprig Fresh thyme
2 tablespoon Tomato paste
0.5 teaspoon Pepper
3 tablespoon Butter
1 pound Medium fresh mushrooms, stems removed
Hot cooked egg noodles
Nutrition value
223
calories per serving
7 g Fat16 g Protein16 g Carbs16 g FiberOther
Current Totals
7 g Fat
16 g Protein
16 g Carbs
16 g Fiber
MacroNutrients
Carbs
16 g
Protein
16 g
Fiber
16 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
15 mg
Iron
4 mg
Vitamin A
29 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
64 mg
Manganese
1 mg
Phosphorus
326 mg
Selenium
8 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
