passover beef bourguignon

passover beef bourguignon

prep time: 20 minutes
cook time: 2 hours
makes: 6 servings, 6 oz. each


  • 2 cups matzo meal
  • Salt and pepper to taste
  • 2½ lb beef chuck, cubed
  • 5 Tablespoons Pareve margarine or vegetable oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, chopped fine
  • 1 carrot, chopped
  • 3½ cups dry red wine
  • Parsley, to taste
  • 1/2 lb mushrooms, cut largest into halves
  • 10 pearl onions, whole, peeled

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a bowl, mix matzo meal with salt and pepper. Dredge beef cubes in mixture.
  2. Heat 3 tablespoons margarine or oil in a Dutch oven until sizzliing. Add coated meat chunks; brown on all sides, then add chopped yellow onion, garlic and carrots. Vegetables should be just tender-firm. Pour off excess fat.
  3. Add wine and parsley. Cover and cook in 350°F oven for about 1½ hours.
  4. Heat remaining margarine or oil in a large sauté pan. Add pearl onions and sauté for approximately 3 minutes, then add mushrooms until just browned.
  5. Add onions and mushrooms to the Dutch oven; continue cooking, covered, for another 30 minutes.
  6. *Make sure all ingredients are labeled Kosher for Passover.

per serving: 570 calories, 18g total fat, 5g saturated fat, 65mg cholesterol, 230mg sodium, 29g carbohydrates, 1g dietary fiber, 0g sugar, 46g protein