Boeuf Bourguignon Weight Watchers Recipes

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BOEUF BOURGUIGNON



Boeuf Bourguignon image

Beouf Bourguignon is a classic French-style stew that simmers slowly for several hours, so it's perfect for a weekend feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h15m

Number Of Ingredients 11

4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted Mushrooms and Pearl Onions

Steps:

  • In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
  • Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
  • Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
  • Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
  • Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
  • Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

SLOW COOKER BOEUF BOURGUIGNON



Slow Cooker Boeuf Bourguignon image

I'd wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 12 servings.

Number Of Ingredients 15

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

Steps:

  • Place beef in a large resealable bowl; add wine, oil and seasonings. Turn to coat. Cover; refrigerate overnight., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms and onions to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Drain beef, reserving marinade; transfer beef to a 4- or 5-qt. slow cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BOEUF BOURGUIGNON (WEIGHT WATCHERS)



Boeuf Bourguignon (Weight Watchers) image

Just like Julia...if you liked the movie, you'll love the recipes. Weight Watchers has updated the beloved chef's timeless classics, keeping the French flavor, but trimming the fat. The original: 17 Points values - WW remake: 8 Points values. So why not serve a few of your favorites when you host a Julia-inspired Oscar fete this year? Bon appetit!

Provided by Crafty Lady 13

Categories     Roast Beef

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless bottom round roast, trimmed and cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 tablespoon olive oil
1 (14 1/2 ounce) can low sodium beef broth
1 cup red wine
1 (16 ounce) package frozen pearl onions
1 (10 ounce) package cremini mushrooms
2 tablespoons tomato paste
4 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb carrot, thickly sliced
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Toss beef and flour in medium bowl until evenly coated. Heat oil in large Dutch oven over medium-high heat. Add beef, in batches if necessary, and cook, turning occasionally, until browned, about 6 minutes. Transfer to medium with slotted spoon.
  • Add broth, wine, onions, mushrooms, tomato paste, garlic, thyme, bay leaf, salt and pepper; bring to boil, scraping up browned bits from bottom of pot. Stir in beef and reduce heat. Cover and simmer 1 hour. Stir in carrots, Cover and simmer until beef and vegetables are fork-tender, about 30 minutes. Serve sprinkled with parsley.

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Make and share this Boeuf Bourguignon recipe from Food.com.

Provided by daisygrl64

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3 1/2 lbs blade steaks, cubed
3 dry shallots, peeled and chopped
3 garlic cloves, smashed and chopped
4 tablespoons flour
3 cups dry red wine
1 bay leaf
2 cups beef stock, heated
1 teaspoon basil
1 teaspoon fresh parsley, chopped
3 tablespoons butter
24 white pearl onions, peeled
1 lb fresh mushrooms, cleaned and halved
salt, to taste
black pepper, to taste

Steps:

  • preheat oven to 350*F.
  • heat halve of oil in ovenproof saute pan oven med heat. add half the meat and sear on all sides. season well, remove meat and set aside.
  • pout remaining oil in pan and heat. add rest of meat, shallots and garlic. sear on all sides, then return first batch of meat to pan. season with salt and black pepper if needed. sprinkle flour over meat and mix well. cook 4-5 minutes over med heat.
  • pour wine into saucepan, add bay leaf and bring to a boil. cook until reduced by 1/2 then pour remaining liquid into saute pan containing meat.
  • add beef stock and herbs. bring to a boil. cover pan and cook 2 hours in oven.
  • thirty minutes before end of cooking time, heat butter in frying pan over med heat. add pearl onions and season. cook 5 minutes. add mushrooms, season to taste and cook 4 minutes.
  • add vegetables to stew and continue cooking in over.
  • Serve with toasted bread.

Nutrition Facts : Calories 1582.9, Fat 104.7, SaturatedFat 42.3, Cholesterol 308.7, Sodium 740, Carbohydrate 51.6, Fiber 6.1, Sugar 17.4, Protein 76.3

WW BEEF BURGUNDY (8 POINTS)



WW Beef Burgundy (8 points) image

Make and share this WW Beef Burgundy (8 points) recipe from Food.com.

Provided by ChipotleChick

Categories     Steak

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 15

16 ounces frozen small whole onions, thawed and drained
2 lbs top round steaks
1 large onion, sliced
1 clove minced garlic
cooking spray
1/3 cup flour
1 (10 ounce) can condensed beef broth, undiluted
1/2 cup red wine
2 tablespoons tomato paste
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
8 ounces fresh mushrooms
3 cups cooked medium egg noodles

Steps:

  • Trim fat from steak and cut into 1 1/2 inch cubes.
  • Heat a large skillet on medium high heat.
  • Add steak and saute until browned (about 5 minutes).
  • Place in crockpot.
  • Put sliced onion and garlic in same unwashed skillet, and coat with cooking spray.
  • Saute 5 minutes, or until tender.
  • Sprinkle flour on them and cook another minute, stirring occasionally.
  • Add broth, wine, and tomato paste, stirring constantly.
  • Cook about 1 minute, or until thick.
  • Add whole onions, thyme, mushrooms, salt, pepper, and bay leaf.
  • Pour into crockpot over beef.
  • Cover and cook on high 1 hour.
  • Reduce to low and cook an additional4 1/2 hours.
  • Discard bay leaf and serve over egg noodles.
  • Serving size is a cup beef mixture and 1/2 cup noodles.

Nutrition Facts : Calories 488.8, Fat 17, SaturatedFat 6.2, Cholesterol 115.4, Sodium 573.1, Carbohydrate 38.1, Fiber 3.5, Sugar 5.7, Protein 41.3

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest corners of Europe. It's cuisine features beef, creamy sauces and of course wine (it is one of the two premier wine regions of France). Perhaps it's most famous dish is Boeuf (which is French for beef) Bourgignon, which combines all three traditions. Wonderful served over noodles or home made spaetzle. Found this on-line at French Property site and posting for French region of ZWT.

Provided by diner524

Categories     < 4 Hours

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs beef, cut into chunks (can use stew meat, chuck or top sirloin)
1 (750 ml) bottle red wine (use a reasonable quality full-bodied wine)
1 onion, chopped finely
5 garlic cloves, chopped
3 bay leaves
10 green peppercorns (if you don't have fresh green peppercorns, ground black pepper can be used instead)
3 tablespoons olive oil
8 ounces bacon, in strips
20 white pearl onions
5 medium carrots, peeled and cubed
1/4 cup all-purpose flour
1 tablespoon tomato paste
1 1/2 cups beef broth (or stock)

Steps:

  • Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns.
  • Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour.
  • Preheat oven to 350 degrees fahrenheit.
  • In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole.
  • Brown the pearl onions and cubed carrots in the same pan; add to casserole.
  • Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish.
  • When all the meat has been browned, put it all into the pan with the bacon, onion and carrots.
  • Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes).
  • Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns.
  • Let this cook down for about 8 to 10 minutes.
  • Add beef broth and last but not least the tomato paste.
  • Add to casserole and mix carefully with bacon, pearl onions and meat.
  • Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.

Nutrition Facts : Calories 2233.4, Fat 197.4, SaturatedFat 77, Cholesterol 263.3, Sodium 971.1, Carbohydrate 49.2, Fiber 7.8, Sugar 18.3, Protein 31.7

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Can be served over rice or noodles.

Provided by Allrecipes Member

Categories     Beef Stew

Time 2h34m

Yield 8

Number Of Ingredients 10

¼ cup vegetable oil
5 onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
freshly ground black pepper to taste
1 cup dry red wine
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
  • 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.
  • Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g

BOEUF BOURGUIGNON IN SLOW TIME.



Boeuf Bourguignon in Slow Time. image

French hearty dish; you will bring France to your home.This is a recipe from my sister in law Rachel that I tweaked a bit and converted to the slow cooker. Serve with mashed potatoes. I don't kow what Julia would say about this version' but I know it is good.

Provided by Sageca

Categories     European

Time 7h45m

Yield 8 serving(s)

Number Of Ingredients 15

3 lbs round steaks, cut in cubes
3 tablespoons vegetable oil
2 cups white pearl onions
2 tablespoons flour
1/4 teaspoon pepper
4 garlic cloves, crushed
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon herbes de provence
1 1/2 cups red wine
2 cups beef bouillon
3 cups baby carrots
2 cups mushroom caps
1 teaspoon butter, for mushroom
2 tablespoons chopped parsley

Steps:

  • Heat oil in large saucepan and brown beef a small quantity at a time; spoon into slow cooker.
  • Brown pearl onions; set aside.
  • Sprinkle flour in hot fat to make a roux; season with pepper. Add garlic,bay leaves, thyme, Herbes de Provence.
  • Add 1/2 cup wine to roux;simmer to thicken. Pour in slow cooker.
  • Add the remaining wine and just enough bouillon to barely cover the meat.
  • Cover and cook in slow cooker on Low for 6 hours.
  • Add carrots and pearl onions; continue cooking another hour and 1/2.
  • Melt butter in saucepan and sauté mushroom caps. Set aside.
  • Just before serving, remove bay leaves. Add sautéed mushroom caps and sprinkle with chopped parsley.

Nutrition Facts : Calories 462.1, Fat 25.5, SaturatedFat 8.8, Cholesterol 125.5, Sodium 294.8, Carbohydrate 11.7, Fiber 2.4, Sugar 4.8, Protein 37

BOEUF BOURGUIGNON BURGERS



Boeuf Bourguignon Burgers image

Make and share this Boeuf Bourguignon Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground chuck
1/2 cup red Burgundy wine
2 tablespoons fresh thyme, finely chopped
1 shallot, finely chopped
kosher salt
pepper
extra virgin olive oil, for drizzling
4 brioche rolls, split and toasted
1/4 lb mousse-style pate, 1/2-inch slice, cut in 4 equal portions
4 leaves red-leaf lettuce
grainy mustard or Dijon mustard
4 cornichon pickles or 4 baby gherkins, thinly sliced lengthwise

Steps:

  • Heat a griddle or large cast-iron skillet over med-high heat.
  • In a large bowl, combine the beef, wine, thyme, and shallot; season with salt and pepper and mix thoroughly.
  • Score the mixture into 4 equal portions and form them into large patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
  • Drizzle the patties with oil.
  • Cook the burgers 10 minutes, flipping once, for medium.
  • Place the burgers on the roll bottoms; top with pate and lettuce.
  • Spread mustard on the roll tops and scatter the sliced cornichons over the mustard.
  • Set the roll tops in place.

Nutrition Facts : Calories 430.3, Fat 29.2, SaturatedFat 11.6, Cholesterol 117.4, Sodium 673.4, Carbohydrate 4.5, Fiber 1.1, Sugar 1, Protein 30.5

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From reddit.com


PRIZE-WINNING BOEUF BOURGUIGNON WITH SLOW COOKER OPTION
2022-02-10 Stovetop Directions. Place the beef, oil, and 6 cups of water in a heavy wide bottom pot. Bring it to a boil. Reduce the heat to medium-low, cover and cook for 2 hours. Add the garlic, wine, cassis, tomatoes, pepper, and bay leaves, and cook or 30 more minutes. Add the thyme, carrots, potatoes, and onions and cook 30 more minutes.
From godairyfree.org


25 BEST WEIGHT WATCHERS RECIPES - INSANELY GOOD
2022-06-15 11. Weight Watchers Roasted Red Pepper Tuna Salad. This tuna salad is healthy, filling, and comes together in less than ten minutes. Just blend fat-free mayonnaise with non-fat sour cream and dill until nice and smooth. Then, stir through some diced onion, roasted red peppers, and water-packed tuna fish.
From insanelygoodrecipes.com


BOEUF BOURGUIGNON WEIGHT WATCHERS COOKEO
May 6, 2018 - Boeuf bourguignon Weight Watchers Cookeo – Ingrédients : 700 g de viande bœuf,5 carottes,250 ml de vin rouge,150 ml d’eau,1 oignon
From pinterest.fr


BEEF BOURGUIGNON {FRENCH BURGUNDY BEEF STEW} – WELLPLATED.COM
2022-03-08 Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally. Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.
From wellplated.com


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