Fennel and Arugula Salad with Hot Tomato Dressing
Beef Bourguignon
A lightened-up version of a classic French beef stew.
8 servings
Ingredients
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1 1/2 teaspoons olive oil
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1 1/2 pounds lean beef stew meat
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2 cups vertically sliced onions
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2 cups sliced carrots
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1 cup diced green or red bell pepper
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1 (14-ounce) can diced tomatoes, undrained
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1 (12-ounce) package button mushrooms, quartered
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1 (14-ounce) can reduced-sodium beef broth
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1 1/2 cups dry red wine
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2 garlic cloves, pressed
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2 tablespoons tomato paste
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1 bay leaf
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1/2 teaspoon dried thyme leaves
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1/2 teaspoon kosher salt
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1/4 teaspoon coarsely ground black pepper
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3 tablespoons all-purpose flour
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2 tablespoons butter, softened
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Chopped fresh flat-leaf parsley (optional)
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.
- Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
- Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
- To serve, ladle into soup plates and sprinkle with parsley if using.
Recipe by Jean Kressy
Nutritional Info (per serving)
- Calories 250
- Fat 8g
- Cholesterol 55mg
- Sodium 340mg
- Carbohydrates 14g
- Fiber 3g
- Protein 22g
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