Beef Bourguignon

Name: Beef Bourguignon
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: French
Ingredients: 1000 g beef chuck, cubed; 150 g bacon, diced; 200 g pearl onion, peeled; 300 g mushroom, quartered; 2 piece carrot, thick coins; 4 clove garlic, crushed; 750 ml red wine; 500 ml beef broth; 2 tbsp tomato paste; 3 sprig thyme; 2 piece bay leaf; 30 g butter

Burgundy-braised beef with mushrooms and pearl onions.

210 min
Hard
6 servings
French

Cooks: 0
Photos: 0

Ingredients

beef chuck, cubed1000g
bacon, diced150g
pearl onion, peeled200g
mushroom, quarteredcremini ideal300g
carrot, thick coins2 piece
garlic, crushed4 clove
red winea full bottle of burgundy750ml
beef broth500ml
tomato paste2 tbsp
thyme3 sprig
bay leaf2 piece
butterfor the onion-mushroom finish30g

Method

1
Render diced bacon in a heavy pot until crisp; remove and reserve.
2
Pat beef dry; sear in batches in the bacon fat until deeply browned on all sides.
Crowding the pot kills the colour. Take your time.
3
Sauté chopped carrot, garlic, and tomato paste until aromatic.
4
Return beef and bacon to the pot; pour in red wine and beef broth; add thyme and bay leaf.
5
Cover and braise at 160°C for 2.5 hours until beef is fork-tender.
Low and slow — the magic of braising.
6
Sauté pearl onions and mushrooms in butter until golden; stir into the stew before serving.
Cook them separately so they keep their texture.

Per serving

520
kcal: 42g
protein: 14g
carbs: 28g
fat