Beef Burgundy Part 1 - Beef Burgundy
|Stew meat||1 1⁄2 Pound, cubed|
|Bacon pieces||2 Medium, chopped|
|Onion||1⁄2 , diced|
|Whole wheat flour||1 Tablespoon|
|Garlic seasoning||2 Tablespoon|
|Mushrooms||1 Pound, sliced|
|Diced tomatoes||1 Can (10 oz)|
|Baby carrots||2 , chopped|
|Red wine||2 Cup (32 tbs)|
Directions for preparation:
• Place the bacon in a preheated stock pot. Cook it a little to render it.
• Add in the onions. Stir.
• Add in the stew meat.
• Add in the flour. Stir and toss to coat the meat.
• Cook and let it brown on all sides.
Please refer to Beef Burgundy Part 2 and Beef Burgundy Part 3 for the full reviewed recipe and ingredients.
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Calories 697 Calories from Fat 309
% Daily Value*
Total Fat 34 g52.5%
Saturated Fat 9.2 g46.2%
Trans Fat 0 g
Cholesterol 143.4 mg47.8%
Sodium 311.1 mg13%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3.6 g14.5%
Sugars 6.5 g
Protein 55 g109.3%
Vitamin A 29.3% Vitamin C 23.6%
Calcium 4.5% Iron 19.5%
*Based on a 2000 Calorie diet