Beef Bourguignon with Groats

This hardy stew will be a crowd favorite.  The richness of the beef combined with the nutty flavor of the oats and the complexity of the wine make for a winner.

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Beef Bourguignon with Groats
This hardy stew will be a crowd favorite. The richness of the beef combined with the nutty flavor of the oats and the complexity of the wine make for a winner.
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Prep Time 30 minutes
Cook Time 4 hours
Servings
People
Ingredients
Prep Time 30 minutes
Cook Time 4 hours
Servings
People
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 Heat oil in a large heavy roasting pan such as a dutch oven. Sauté the bacon over medium heat until crisp and remove from the pan. Sear the chunks of beef in the oil and bacon fat and remove from pan and put it with the bacon. Next sauté the carrots, onions, groats, celery, and garlic until lightly browned. Add the beef and bacon back to the pot and sprinkle with the GF Harvest oat flour. Add the salt and pepper and cook for 4-5 minutes. Add the remaining ingredients except mushrooms and butter. Bring to a simmer on the stove. Cover and transfer to the bottom rack on the oven. Cook for 3-4 hours until meat is tender. Sauté mushrooms in the butter and add to stew after it’s removed from the oven. You can also garnish with extra parsley if desired. Serves 12
Recipe Notes

Nutrition 100g: Energy 115 kcal, Fat 7g, Saturated Fat 2g, Cholesterol 20mg, Sodium 132mg, Carbohydrate 5g, Sugar 1g, Fiber 1g, Protein 6g

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