We riffed off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.

Source: Midwest Living

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Recipe Summary

hands-on:
45 mins
total:
2 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.

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  • If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.

  • Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.

Nutrition Facts

334 calories; fat 7g; cholesterol 76mg; saturated fat 2g; carbohydrates 27g; mono fat 3g; poly fat 1g; trans fatty acid 0g; insoluble fiber 4g; sugars 5g; protein 31g; vitamin a 10170.3IU; vitamin c 21.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 9mg; vitamin b6 1mg; folate 63.7mcg; vitamin b12 2.2mcg; sodium 844mg; potassium 1192mg; calcium 91mg; iron 4.3mg.
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Reviews

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