Beef Bourguignonne For A Crowd Recipe

Name: Beef Bourguignonne For A Crowd
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: Serves 1 or more
Ingredients: 3 lbs beef stew cubes; 1 tbsp paprika; 3 tbsp olive oil; 1/4 cup all-purpose flour; 1 tsp dried marjoram; 1 tsp dried thyme; 1/2 tsp black pepper; 2 large chopped onions; 2 chopped carrots; 2 chopped celery stalks; 4 cups water; 1 inch piece of grated ginger; 4 cloves minced garlic; 2 bay leaves; 1 cup dry red wine; 2 tbsp soy sauce; 1 lb sliced cremini mushrooms; 1 lb egg noodles; fresh parsley, for garnish

Impress your guests with this hearty, low-sodium Beef Bourguignonne, a healthier twist on a French classic! Developed by a San Francisco medical center, this recipe is perfect for a large gathering. Rich, flavorful beef braised to perfection with aromatic vegetables and herbs – get ready for a culinary masterpiece.

Prep Time 30 mins

Cook Time 225 mins

Calories 478.1 kcal

Protein 60g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Bourguignonne For A Crowd

3 lbs beef stew cubes
1 tbsp paprika
3 tbsp olive oil
1/4 cup all-purpose flour
1 tsp dried marjoram
1 tsp dried thyme
1/2 tsp black pepper
2 large chopped onions
2 chopped carrots
2 chopped celery stalks
4 cups water
1 inch piece of grated ginger
4 cloves minced garlic
2 bay leaves
1 cup dry red wine
2 tbsp soy sauce
1 lb sliced cremini mushrooms
1 lb egg noodles
fresh parsley, for garnish

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How to Make Beef Bourguignonne For A Crowd

Pat 3 lbs beef stew cubes completely dry and generously coat with 1 tbsp paprika.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Set aside.
In a bowl, whisk together 1/4 cup all-purpose flour, 1 tsp dried marjoram (or basil), 1 tsp dried thyme, and 1/2 tsp black pepper. Sprinkle evenly over the browned beef.
Continue browning the beef and flour mixture for another 10 minutes, stirring occasionally, until lightly browned.
In a separate pot, sauté 2 large chopped onions, 2 chopped carrots, and 2 chopped celery stalks in 1 tbsp olive oil until softened (about 5-7 minutes).
Add the sautéed vegetables to the pot with the beef. Stir in 1 inch piece of grated ginger, 4 cloves minced garlic, 2 bay leaves, 1 cup dry red wine, 4 cups low-sodium beef broth or water, and 2 tbsp soy sauce.
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 1/2 - 3 hours, or until the beef is incredibly tender. Fifteen minutes before serving, add 1 lb sliced cremini mushrooms. During the last 5 minutes, cook 1 lb egg noodles according to package directions, then drain.
Serve 6-dipper of stew over 1 cup of cooked noodles per serving.
Garnish with fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

11g

Fat

31g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Main Dish Beef Pasta Vegetables American French European Potluck Fall Winter Stews Stove Top Dietary Low Sodium Seasonal Comfort Food Oamc Freezer Make Ahead Low In Something Meat Pasta Rice And Grains Carrots Onions Taste Mood Savory To Go Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less