Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Boeuf Bourguignon with Wine Reduction Sauce Recipe

Looking for an easy Boeuf Bourguignon With Wine Reduction Sauce recipe? Learn how to make Boeuf Bourguignon With Wine Reduction Sauce using healthy ingredients.


Submitted by john_liu

Makes 6 servings



This is a luxuriant version of boeuf bourguignon with a red wine reduction sauce

Recipe Ingredients for Boeuf Bourguignon With Wine Reduction Sauce

2 pound beef chuck roast
1/2 tbsp flour
1 package unflavoured gelatin
33 ounce wine, table, red
3 medium carrot
1 medium onion
1 ounce rosemary
2 ounce garlic
1 ounce olive oil

Recipe Directions for Boeuf Bourguignon With Wine Reduction Sauce

  1. cut beef into 2" chunks, pat dry w/ paper towel, salt, lightly coat in flour

  2. quarter onion, peel and smash garlic cloves, cut carrot in 1" sections

  3. place large sauce pot or dutch oven on burner, high heat

  4. heat olive oil

  5. brown beef to dark brown, working in batches, do not discard juices or rendered fat

  6. add onion, garlic, rosemary (2-3 sprigs if fresh)

  7. add entire bottle of wine, reserving 1 ounce

  8. sprinkle and mix in gelatin

  9. liquid should cover beef, add water or beef stock if needed to cover

  10. cover pot, reduce heat to simmer, or place covered pot in 325F oven

  11. cook for 4-5 hours

  12. after 3 hours, add carrot to pot

  13. remove beef and carrots, set aside in warm spot

  14. strain and discard solids, save all liquid

  15. return liquid to pot, place pot on burner, high heat, bring liquid to boil

  16. reduce heat to medium, boil liquid in uncovered pot for 1 hour until reduced by at least 1/2 with strong flavour and thickened to coat back of spoon

  17. adjust sauce with salt and pepper, add reserved 1 ounce fresh wine

  18. return beef and carrots to pot to re-heat and coat with sauce

  19. notes:

  20. beef should be a cut with more fat and connective tissue, typically an inexpensive cut (chuck, ribs, etc), do not use a lean cut (no sirloin, flank, round, tenderloin, etc), and do not trim off fat

  21. wine need only be drinkable, any red varietal will do

  22. in place of gelatin, may use beef knuckles, pig feet, beef tendons or other source of collagen, discard remains when straining liquid

  23. strain with fine mesh strainer or chinois, ideally through doubled cheesecloth

  24. reduced sauce can be further thickened with 1/2 tbsp cornstarch

  25. for faster preparation, cook for 1 hour in pressure cooker at high pressure instead of 4+ hours in conventional pot

Categories

Beef, Main Dish, FrenchGerman, Simmer

Nutrition Facts
Serving Size 380.2g
Amount Per Serving
Calories
788
Calories from Fat
429
% Daily Value*
Total Fat
47.7g
73%
Saturated Fat
17.8g
89%
Trans Fat
0.0g
Cholesterol
156mg
52%
Sodium
140mg
6%
Potassium
708mg
20%
Total Carbohydrates
15.5g
5%
Dietary Fiber
3.4g
14%
Sugars
3.6g
Protein
45.0g
Vitamin A 105% Vitamin C 15%
Calcium 13% Iron 39%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Very low in sodium
  • Low in sugar
  • High in vitamin A
  • High in zinc
  •   Bad points
  • High in saturated fat
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement