Boeuf Bourguignon

Can be served over rice or noodles.

Step: 1

Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.

Step: 2

Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.

Step: 3

Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Per Serving: 350 calories; protein 19.7g; carbohydrates 16.2g; fat 20.7g; cholesterol 57.7mg; sodium 97.3mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.