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Beef, Mushroom And Peas Bourguignon Recipe
|Lean beef stew meat||2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
|Burgundy||2 Cup (32 tbs) (Divided)|
|Pearl onions||1 Pound (Peeled)|
|Carrots||4 , cut julienne style|
|Parsley||1 Tablespoon, chopped|
|Garlic||2 Clove (10 gm) (Pressed Or Chopped)|
|Salt||1 1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs)|
|Button mushrooms||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2652 Calories from Fat 671
% Daily Value*
Total Fat 75 g115.1%
Saturated Fat 26.3 g131.3%
Trans Fat 0 g
Cholesterol 381 mg
Sodium 4614.4 mg192.3%
Total Carbohydrates 178 g59.5%
Dietary Fiber 16.2 g64.7%
Sugars 36.2 g
Protein 225 g450.4%
Vitamin A 895.2% Vitamin C 123.5%
Calcium 53.8% Iron 124.3%
*Based on a 2000 Calorie diet
Conventionally brown in oil on surface unit.
Combine all ingredients except peas, mushrooms and 1/2 cup burgundy.
Cover with plastic wrap.
Insert probe into liquid.
Cook on high (9); heat & hold at 180Â°F for 2 hours, or until meat is tender.
Add peas and mushrooms during last half hour of cooking.
Combined 1/4 cup flour with enough water to make a paste.
Remove meat and vegetables from sauce.
Stir flour paste into sauce.
Cook on high (9) for 6 minutes, or until boiling.
Stir in 1/2 cup burgundy; pour over meat and vegetables.