Beef & Lentil Bourguignon – Lentils.org

Beef & Lentil Bourguignon

  By lentilsorg      

October 27, 2015

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  • Prep: 15 Minutes
  • Cook: 1 Hour 30 Minutes
  • 15 Minutes

    1 Hour 30 Minutes

    1 Hour 45 Minutes

  • Yields: 8
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Directions

  1. Heat oil in a large pot. Add bacon and cook over medium heat until bacon is lightly browned, stirring occasionally. Remove bacon with a slotted spoon to a large plate.
  2. Dry beef cubes with paper towels and season with salt and pepper. In batches, sear beef in the bacon fat until brown on all sides. Remove seared cubes to the plate with bacon and continue until all beef is browned. Set aside.
  3. Toss carrots, onions, salt, and pepper in the pan and cook until onions are golden. Add garlic and cook for another minute. Deglaze pot with red wine, scraping the browned bits off the bottom of the pot. Add meat and bacon back into the pot, add broth to almost cover the meat. Stir in tomato paste and thyme. Bring to a simmer, cover pot with a lid and simmer for approximately 1 ¼ to 1 ½ hours or until the meat and vegetables are very tender.
  4. In a small bowl, combine 2 Tbsp (30 mL) of butter and flour and mix with a fork until the flour is completely blended in. Whisk ½ cup (125 mL) of stewing liquid with the flour mixture to fully combine. Pour into the stew and stir.
  5. Sauté mushrooms in 1 Tbsp (15 mL) of butter until golden and add to the stew along with the cooked lentils. Bring stew to a boil, then lower heat and simmer for 15 minutes uncovered. Season with salt and pepper, garnish with fresh green herbs and serve with your favourite sides

Ingredients

6 bacon slices, chopped

1 ½ lbs (750 kg) stewing beef, cut into 1 inch cubes

dash, salt and ground black pepper

1 cup (250 mL) chopped onions

1 1/2 cups (375 mL) chopped carrots

3 garlic cloves, chopped

2 cups (500 mL) dry red wine

2 cups (500 mL) beef broth

1 Tbsp (15 mL) tomato paste

4 sprigs fresh thyme, leaves only

1 1/2 cups (375 mL) cooked green lentils

3 Tbsp (45 mL) unsalted butter, room temperature, divided

2 Tbsp (30 mL) all-purpose flour

2 cups (500 mL) quartered crimini mushrooms

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Nutrition Facts

Serving Size1 1/3 cup (325 mL)
Calories440
Sodium360 mg
Potassium773 mg
Protein36 g
Cholesterol110 mg
Sugar4 g
Total Fat21 g
Saturated Fat9 g
Total Carbohydrates17 g
Dietary Fiber4 g