1-800-461-SOUP(7687)

Beef Bourguignon

Made With:

Private Label Sauces & Gravies

Artisan by Stockpot Beef Stock

Des fonds complets, á saveur prononcée, faits d'ingrédients de qualité.Le concentré fond Artisan par Stockpot au boeuf procure un savoureux goût de viande.

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Tip

Chef’s Tips & Variations: Serve with Mashed Potatoes (cooked with Artisan Chicken Stock instead of water) or buttered egg noodles or rice with a green salad or vegetable on the side.

Total Time

120 min.

Serving & Size

16 oz / 500 mL

Yields

Your patrons will savour the tender cuts of beef, slow roasted in Burgundy wine, with sautéed bacon and delicate button mushrooms, seasoned with bay leaves, thyme and black pepper.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Artisan® by Stockpot Beef Stock 8 cups 1 23/25  L
1. Reconstitute Artisan Beef Stock according to package directions and set aside.
Weight Measure
Bacon, diced 10 slices 10  slices
Pearl Onions, blanched and skins removed 1 lb 454  g
Small Button Mushrooms, halved if too large 1 lb 795  g
2. In a heavy stock pot, sauté bacon over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions in bacon fat until just browned; remove and set aside. In the same pan, sauté mushrooms until they release their liquid. Remove and set aside.
Weight Measure
Stewing Beef, cut in 1" (2.5 cm) cubes 4 lb kg
All-purpose Flour 1 cup 80  mL
Clove Garlic, minced 8 slices slices
Red Wine (preferrably a Burgundy wine) 1 bottle bottle
Bay Leaves 3 - 5 - 5
Dried Thyme 1 tbsp 15  mL
Pepper, freshly ground 1 tsp mL
3. Toss beef in flour. Brown beef in batches in the same heavy stock pot, adding a little oil if necessary. Add garlic, wine, Beef Stock, bay leaf, thyme and pepper. Cover and cook on the stovetop or in a 325° F (160° C) oven for 2 hours or until meat is tender.
4. Add reserved bacon, onions and mushrooms; cook an additional 15 minutes or until onions are tender and the flavours are well combined.
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